Roasted Grouse with Morels
If you've never had grouse, or if you've had grouse that was only so-so, you're in for a real treat. This recipe will have you wanting to hunt those little birds until you fill your quota because it is so darn tasty. I discovered a recipe on Field & Stream but modified it substantially so it is now mine. You'll thank me for this recipe--I promise!
Oh, and if you don't have morels, don't worry! Use cremini or white mushrooms instead,
- 2 whole grouse, dressed, skinned, head and feet removed, rinsed thoroughly
- 4 strips bacon
- 8 oz fresh morels, can substitute cremini or white mushrooms
- 1/4 lb butter
- 1/4 cup flour
- 1/2 tsp salt
- 1 TBSP granulated garlic
- 1 TBSP fresh thyme, Substitute 1 tsp dried thyme
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 1/4 cup wine, any type
- salt and pepper, to taste
- Preheat oven to 425F.
- Immerse morels or other mushrooms in water to remove any dirt. Rinse and slice. Set aside.
- Wrap bacon around birds and fasten with toothpicks. Two slices of bacon per bird.
- Place in roaster and place roaster in oven. Roast for 30 minutes.
- Meantime, melt butter in pan and add mushrooms/morels. Saute until done. Add wine and cook. Add thyme, garlic powder, salt, and flour. Cook until thick.
- Add chicken stock. Mix well and cook until bubbly.
- Reduce heat and add whipping cream. Let simmer until thickened.
- Remove grouse from oven when done. Keep warm.
- Remove bacon and collect any drippings. Chop bacon and add it and drippings to the mushroom sauce.
- Add salt and pepper to taste.
- Serve grouse with mushroom sauce. Yummy!
© 2017 Maggie Bonham