Grouse, chukar, or pheasant smothered in sour cream

Yield: 4 Servings

Measure Ingredient
4 Ruffed grouse (or other game bird); halved
Flour
Salt & pepper
1 teaspoon Thyme -OR-
½ teaspoon Rosemary
¼ pounds Butter
4 Shallots or scallions
½ pounds Mushrooms; sliced
2 cups Sour cream; at room temperature
½ cup Chicken broth
1 teaspoon Beach plum jelly

Roll the bird pieces in flour, salt, pepper, and herbs.

In a casserole dish or skillet saute the bird pieces in 6 tablespoons of the butter.

Remove grouse pieces and saute the shallots or scallions and mushrooms in same casserole or skillet, using the remaining butter.

Return grouse to casserole, add sour cream into which has been stirred the chicken broth abd beach plum jelly.

Cover and bake in 350 F oven for about an hour.

_L.L. Bean Game and Fish Cookbook_ Angus Cameron and Judith Jones, 1983.

Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 10, 98

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