MH Bonham is an award-winning author and editor. Bonham is also the author of more than 50 books as well as thousands of articles.
If you've never had grouse, or if you've had grouse that was only so-so, you're in for a real treat. This recipe will have you wanting to hunt those little birds until you fill your quota because it is so darn tasty. I discovered a recipe on Field & Stream but modified it substantially so it is now mine. You'll thank me for this recipe--I promise!
Oh, and if you don't have morels, don't worry! Use cremini or white mushrooms instead,
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Serves two -- one bird per person
- 2 whole grouse, dressed, skinned, head and feet removed, rinsed thoroughly
- 4 strips bacon
- 8 oz fresh morels, can substitute cremini or white mushrooms
- 1/4 lb butter
- 1/4 cup flour
- 1/2 tsp salt
- 1 TBSP granulated garlic
- 1 TBSP fresh thyme, Substitute 1 tsp dried thyme
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 1/4 cup wine, any type
- salt and pepper, to taste
- Preheat oven to 425F.
- Immerse morels or other mushrooms in water to remove any dirt. Rinse and slice. Set aside.
- Wrap bacon around birds and fasten with toothpicks. Two slices of bacon per bird.
- Place in roaster and place roaster in oven. Roast for 30 minutes.
- Meantime, melt butter in pan and add mushrooms/morels. Saute until done. Add wine and cook. Add thyme, garlic powder, salt, and flour. Cook until thick.
- Add chicken stock. Mix well and cook until bubbly.
- Reduce heat and add whipping cream. Let simmer until thickened.
- Remove grouse from oven when done. Keep warm.
- Remove bacon and collect any drippings. Chop bacon and add it and drippings to the mushroom sauce.
- Add salt and pepper to taste.
- Serve grouse with mushroom sauce. Yummy!
© 2017 MH Bonham