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Stewed Grouse

Flavor.of.Europe's picture
Ingredients
  Grouse 2 (Elderly)
  Mushrooms 1⁄4 Pound, sliced
  Flour 2 Tablespoon
  Bay leaf 1
  Bacon fat/Butter 2 Tablespoon
  Pork sausages 1⁄4 Pound
  Irish mist liqueur 1 Tablespoon
  Onions 2 , sliced
  Carrots 2 , sliced
  Stock 1 1⁄2 Cup (24 tbs) (Good Quality)
  Salt To Taste
  Pepper To Taste
Directions

Cut the birds into quarters.
Toss in seasoned flour and brown gently in the melted bacon fat.
Line the bottom of the casserole with the sliced onions, carrots, and mushrooms (we always used wild mushrooms for this) and put the meat resting on them.
Now add the sausages, liqueur, stock, and bay leaf.
Season again and cover with a very tight lid.
Cook in a slow oven (320°) for 2 hours.
Stir before serving to bring up the rich, thick gravy from the bottom.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Poultry

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