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Creamed Grouse on Toast

 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


  • 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


  • 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

2 of 2

Creamed Grouse on Toast (continued)

Directions (continued)

  • through. Serve over toast; garnish with parsley if desired. Yield: 4
  • servings.