Stewed grouse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Grouse (not too young) | |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Onion salt |
| ¼ | teaspoon | Celery salt |
| 2 | tablespoons | Bacon drippings or butter |
| 2 | mediums | Onions, sliced thin |
| 2 | mediums | Carrots |
| ;scraped and sliced thin | ||
| ¼ | pounds | Mushrooms, sliced |
| 1 | Bay leaf | |
| 6 | smalls | Link sausages |
| 1 | tablespoon | Whiskey (opt'l.) |
| 2 | Chicken bouillon cubes | |
| 1½ | cup | ;Boiling water |
Directions
Cut grouse into quarters. Combine flour and seasonings; sprinkle over grouse. Saute over low heat in the drippings or butter. Line the bottom of a buttered casserole dish with the sliced onions, carrots and mushrooms; place browned grouse on top of the vegetables. Next add the bay leaf, sausages, whiskey and bouillon cubes dissolved in boiling water. Cover with a very tight lid.
Bake at 325 F. for about 2 hours. Stir well before serving.
Yield: 4 to 6 servings.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.
From: Joan Mershon Date: 09-16-94