Yield: 4 servings
|1||Sage Grouse, cleaned and soaked overnight in salt water|
|2||Carrots, scrubbed not peeled|
|2||Celery ribs, leaves attached|
|1 tablespoon||Cornstarch in 2 T cold water|
|2||Garlic cloves, large|
|¾ cup||Chicken broth|
|½ cup||Vermouth, French dry|
|½||Lemon, juice only|
|2 tablespoons||Chives, finely chopped|
Soak a clay roaster. Stuff cavity of the bird with vegetables. Truss grouse securely and place breast-side-up in the clay pot.
Lay bacon over breasts of the bird. Add liquid ingredients to the pot and cover. Place in a cold oven. Adjust the oven temperature to 450 degrees and cook for 90 minutes. The first time you make this, you may want to check the bird after an hour just to make sure there are still juices in the pot.
Bring the drained pan juices to a boil and add the cornstarch/water mixture. Add the chives and pour over the grouse.
The sage grouse will be a golden brown and so tender that you will not believe it si a sage grouse! I serve this with steamed zucchini, rice pilaf, a large green salad and a bottle of good burgaundy.
Recipe courtesy of: Roy Neudecker, 10 May 93 20:53:00 From: Lawrence Kellie Date: 09-17-94