| 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"
<Robert-Miles@usa.net> on Sep 10, 98
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