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Title: Creamed Grouse on Toast
Categories: Meat Check
Yield: 2 Servings

2qt;water
  Bay leaf
4xGrouse/squab, 3/4 to 1 lb ea
1/2cOnion; chopped
1/2cMushrooms, fresh; sliced
2tbButter/margarine
2tbFlour
1cBroth, chicken
2tbJuice, lemon
1/2ts;salt
1/8ts;pepper
1/4cCream, whipping
2tbParsley, fresh; minced
  Toast; or hot cooked rice
  Parsley, fresh; chopped 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; cool. Debone and cut into pieces. In a skillet over medium heat, saute 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 parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired.

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