| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry, Game, Pheasant, Chukar |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ruffed grouse (or other game bird); halved |
|
|
Flour |
|
|
Salt & pepper |
| 1 |
ts |
Thyme -OR- |
| 1/2 |
ts |
Rosemary |
| 1/4 |
lb |
Butter |
| 4 |
|
Shallots or scallions |
| 1/2 |
lb |
Mushrooms; sliced |
| 2 |
c |
Sour cream; at room temperature |
| 1/2 |
c |
Chicken broth |
| 1 |
ts |
Beach plum jelly |
INSTRUCTIONS
Roll the bird pieces in flour, salt, pepper, and herbs.
In a casserole dish or skillet saute the bird pieces in 6 tablespoons of
the butter.
Remove grouse pieces and saute the shallots or scallions and mushrooms
in same casserole or skillet, using the remaining butter.
Return grouse to casserole, add sour cream into which has been stirred
the chicken broth abd beach plum jelly.
Cover and bake in 350 F oven for about an hour.
_L.L. Bean Game and Fish Cookbook_ Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98
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