Blue grouse (chukars, pheasant) cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Blue Grouse, cut in serving pieces | |
| 2 | tablespoons | Oil, olive |
| 3 | Garlic, cloves pressed | |
| 2 | larges | Tomato paste, can |
| 2 | larges | Tomato sauce, can |
| Italian seasoning | ||
| 2 | mediums | Tomatoes, stewed, can |
| 2 | smalls | Onions, diced |
| 1 | can | Olives, sliced |
| 2 | smalls | Mushrooms, sliced |
Directions
Saute pressed garlic in olive oil 2-3 minutes until brown. Lightly brown birds in olive oil.
While birds are frying, mix tomato paste and tomato sauce together in bowl along with 1 T Italian seasoning. When birds are lightly browned, transefer them to large casserole dish or Dutch oven. Pour mixture of tomatoe sauce and tomato paste over them. Then add stewed tomatoes.
Place vegetables over the top and sprinkle additional Italian seasoning over the top.
Bake at 350-375 degrees for 1 hour. Serve over rice.
Recipe courtesy of: Roy Neudecker, 10 May 93 20:53:00 From: Lawrence Kellie Date: 09-17-94