Creamed Grouse on Toast
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
4 ServingsPrep: 10 min. Cook: 1-1/4 hours
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