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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Serve over toast or rice; garnish with parsley if desired. Cook time is approx. Ingredients:
2 quarts water |
bay leaf |
4 grouse or 4 squab, 3/4 to 1 lb ea |
1/2 cup onion, chopped |
1/2 cup mushroom, fresh,sliced |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
1 cup chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup whipping cream |
2 tablespoons parsley, fresh minced |
toast or hot cooked rice |
parsley, fresh chopped (optional) |
Directions:
1. In a Dutch oven, bring water, bay leaf and grouse to a boil.
2. Reduce heat; cover and simmer until meat is tender.
3. Remove grouse; cool.
4. Debone and cut into pieces.
5. In a skillet over medium heat, saute onion and mushrooms in butter until tender.
6. Add flour.
7. Stir in broth, lemon juice, salt and pepper; bring to a boil.
8. Cook and stir for 2 minutes.
9. Add grouse and heat through.
10. Add cream and parsley; mix well.
11. Heat through.
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