Grouse, Chukar, Or Pheasant Smothered In Sour Cream

In 1 Peter 1:6 we read, “In this you greatly rejoice, even though now for a little while, if necessary, you have been distressed by various trials.” Only in the Christian faith can we speak of joy and distress in the same sentence! You see, if my faith is to be pure faith, it will weather the fiery tested when tried. And how is that faith proven? It keeps trusting God and thus greatly rejoicing, even when experiencing distress.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chukar, Game, Main dish, Pheasant, Poultry	4	Servings

INGREDIENTS

4		Ruffed grouse, or other game
		bird halved
		Flour
		Salt & pepper
1	t	Thyme -OR-
1/2	t	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	t	Beach plum jelly
1983		ndom House. ISBN 0-394-51191-3. Typos by Jeff Pr, ndom House. ISBN 0-394-51191-3. Typos by Jeff Pruett.

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,  Posted to MM-Recipes Digest  by "Rfm"
<[email protected]> on Sep  10, 98

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