Creamed Grouse on Toast Recipe

Creamed Grouse on Toast Recipe photo by Taste of Home

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A strong-tasting game bird like grouse is so tempting made this way. The lemon juice gives the savory sauce a refreshing spark. This versatile main dish is just as good prepared with chicken or turkey. —Philan Welsh, Spencer, Wisconsin

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Creamed Grouse on Toast Recipe

Prep: 10 min. Cook: 1-1/4 hours

Yield: 4 Servings

60 75 135

Ingredients

2 quarts water
1 bay leaf
4 grouse or squab (3/4 to 1 pound each)
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
Toast or hot cooked rice
Chopped fresh parsley, optional

Directions

In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth; set aside.
In a large skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in the broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Add grouse and heat through. Add cream and parsley. Heat through. Serve over toast; garnish with parsley if desired. Yield: 4 servings.

Originally published as Creamed Grouse on Toast in Taste of Home December/January 1997, p37