Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Grouse |
| 4 cups | Shredded cabbage crumbled |
| 16 larges | Cabbage leaves |
| 1 cup | Chicken broth |
| ¼ teaspoon | Crushed thyme salt and pepper |
| 4 slices | Cooked bacon, |
| 2 tablespoons | Butter |
| 4 | Carrots, sliced |
| ¼ teaspoon | Crushed tarragon |
Sprinkle grouse inside and out with salt and pepper. Combine shredded cabbage and bacon and put a fourth inside each bird. Wrap each bird with 4 cabbage leaves and fasten with string. Melt butter in skillet and place birds in skillet with chicken broth and remaining ingredients. Reduce heat. Cover and simmer 25 to 30 minutes. Remove string and cabbage leaves. Serve with sauce in pan over buttered noodles. From: Earl Shelsby Date: 09-17-94