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OHIO CLASSICS: FAVORITE SMALL GAME RECIPES FROM THE BUCKEYE STATE
Creamed Grouse on Toast
Burt & Amana Frank - Wolf Run, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
2 quarts water
1 bay leaf
4 grouse
½ cup chopped onion
½ cup sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons lemon juice
½ teaspoon salt
1/8 teaspoon pepper
¼ cup heavy whipping cream
2 tablespoons minced fresh parsley
Toast
In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remover grouse; cool. Debone and cut into pieces. Strain broth; set aside.
In a skillet over medium heat, sauté onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes.
Add grouse and heat through. Add cream and mix well. Serve over toast.
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