Sunday, December 9, 2012

Laura's Hearty Grouse Stew

What you'll need:

2 Grouse Breasts
3-4 Medium Potatoes (I do not peel them, but you can if you wish)
3-4 Stalks of Celery
3 Cups of carrots
3/4 Cup Chicken Broth
Flour for thickening
Fresh Minced Garlic to Taste
Salt and Pepper to Taste

Step 1. Cut carrots, potatoes, and celery into bite sized chunks (I like using baby carrots and keeping them whole-but you can make coins or cut however you'd like) Boil carrots, celery, and potatoes until soft. Drain and combine in large pot-cover to keep warm.

Step 2. Pour chicken broth into a medium to large sized pan. Add minced garlic and start to simmer.

Step 3. While your chicken broth is simmering, cut grouse meat off of the breast bone. Also cut into chunks.

Step 4. Add grouse chunks to your simmering broth and cook until fully cooked through. (Some broth will evaporate and that is OK)

Step 5. Combine garlic chicken broth with cooked grouse and potatoes, carrots, and celery in large pot. Add flour to thicken and salt and pepper to taste.

Goes GREAT with biscuits or served in homemade bread bowls. Grouse can be substituted with chicken, turkey, or any other wild game partridge! Garlic is also optional. I just happen to LOVE garlic) Serves 3-4 people depending on who's hungry!

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