Title: Patti's Grouse with Pear Sauce
Categories: Poultry Game
Yield: 3 Servings
| 4 | | Ruffed grouse breast halves, |
| | | Skin removed |
| 1/4 | oz | Dry white wine |
| 1 | cn | 16 oz. pear halves in |
| | | Light syrup |
| 1/2 | c | Whipping cream |
| 2 | tb | Flour |
| 3/4 | c | Reserved broth |
| 1/4 | ts | Salt |
Preheat oven to 325F, line 9x9x2-inch baking pan with heavy duty foil,
leaving 1/2-inch foil collar. Place grouse halves in pan. Pour wine and
juice from pears over grouse, reserve pear halves. Place a sheet of foil
over pan and fold edges together to form a tight seal. Bake 30 minutes or
until meat tests done. Uncover. Remove 3/4 cup of broth and set aside.
Place pears around grouse in pan, bake 5 minutes longer, or until fruit is
heated. In saucepan, stir whipping cream into flour until thickened. Add
reserved broth and salt and heat thoroughly. Remove grouse and pears to
platter. To serve, spoon sauce over grouse.