Breast Of Grouse Recipe - Cooking Index
The Blue Grouse (or hooter) is the largest upland game bird in Alaska, attaining weights of 3 1/2 pounds. The Blue Grouse hunting season ends on May 15.
Courses: Main Course2 | Breasts of grouse | |
4 tablespoons | 60ml | Butter |
1/2 | Glass tart jelly | |
= (apple - gooseberry, etc.) | ||
5 oz | 142g | Dry sherry |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 tablespoons | 45ml | Heavy cream - (to 4) |
Paprika - to taste |
Saute breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper to taste. Cook, covered, 15 to 20 minutes. Remove breasts to a platter.
Add cream and a dash of paprika to the gravy. Taste for seasoning and if necessary add salt and pepper. Pour gravy over meat.
This recipe yields 3 to 4 servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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