Creamed Grouse On Toast Recipes

CREAMED GROUSE ON TOAST

Steps:

• 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.

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
• Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
• Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.