Soused Grouse Recipe - Cooking Index
Soused Grouse Recipe - Cooking Index
Alaska boasts four species of grouse -- sharp-tailed, blue, ruffed and spruce. The hunting season for all of these upland gamebirds stretches from August through March, or later in some parts of the state. The fall, however, is when most grouse are harvested for food or sport.
Courses: Main Course| Grouse breasts - skinned, cleaned | ||
| Butter - as needed | ||
| Olive oil - as needed | ||
| Several garlic cloves - to taste | ||
| 1 cup | 237ml | Sherry wine |
| 1 cup | 237ml | Chicken broth |
| Mushrooms - fresh or canned | ||
| Fresh lemon slices | ||
| Chopped fresh or dried parsley |
Brown the grouse in butter and olive oil. Transfer to casserole.
In remaining fat, saute mushrooms and several cloves of garlic. Deglaze pan with sherry and chicken broth; pour over grouse breasts. Cover with the mushrooms, lemon slices, a handful of parsley.
Cover the casserole and bake in a 300 degree oven for 3 hours, adding more broth or wine if necessary.
This recipe yields ?? servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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