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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A strong-tasting game bird like grouse is so tempting made this way. The lemon juice gives the savory sauce a refreshing spark. This versatile main dish is just as good prepared with chicken or turkey. —Philan Welsh, Spencer, Wisconsin Ingredients:
2 quarts water |
1 bay leaf |
4 grouse or squab (3/4 to 1 pound each) |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup heavy whipping cream |
2 tablespoons minced fresh parsley |
toast or hot cooked rice |
chopped fresh parsley, optional |
Directions:
1. In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth; set aside.
2. In a large skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in the broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Add grouse and heat through. Add cream and parsley. Heat through. Serve over toast; garnish with parsley if desired. Yield: 4 servings.
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