RIP to at good buddy

[TroutSetter]

That looks delicious! Care to share the recipe specifics?

[Richard Flanders]

I think I have posted it on the forum at some point in the past. Unfortunately, I couldn't find the recipe today, but I know I have it in my computer somewhere. Basically you just melt a lot of butter, sherry and spices in a pan then sautee at a med heat the sliced Crimini mushrooms and chopped leeks a bit, add the sliced grouse and cook it about 3/4 of the way, lower the heat to pretty low and pour in some hvy cream and cover it and heat it up slowly so you don't burn the cream and serve. Serve Lipitor for dessert. It would also make a wonderful pasta topping, which I've not tried yet. The original recipe calls for shaggy mane shrooms but it's a tad early here for that. Shiitakes would certainly suffice. It's the best bird recipe I know.

[Dean Romig]

Looks great Richard!!

Were you able to taste the delicate nutty flavor of the grouse?





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[Southpaw]

Ooh that does sound good. The only thing missing is all that should be served on top of a bed of grits or course ground polenta. Laissez les bons temps rouler.

[edgarspencer]

I hope you had a nice big piece of crusty 'artisan' bread, to get every drop of that wonderful sauce.

[Gerald McPherson]

Well I guess the Mourning is over. I though surely he would bury him or at least cremate and scatter his ashes in the forest. With friends like Richard who knows. HE HE HE!!!

[Southpaw]

Originally Posted by edgarspencer

I hope you had a nice big piece of crusty 'artisan' bread, to get every drop of that wonderful sauce.

Thats what the grits are for.

[Richard Flanders]

The sauce is indeed wonderful Edgar. It was a little heavy on butter and light on heavy cream in this attempt. It's supposed to be a white cream sauce, but I never seem to get it quite right. I did indeed use some of it on some buttery potatoes as a side dish, licked the plate clean and cleaned the sauce from the pan with a rubber spatula and put it into a container to be reused, likely on some pasta. Not a drop of that goes to waste for sure. I do like your bread idea; just didn't have any bread here.

Gerald: the viking sendoff I gave him was actually most interesting. I save all my bird carcasses and put them out for the ravens and such, but I very rarely see whatever comes and gets them. Generally a raven just comes in, grabs it and flies off. For the first time ever I watched the raven take this one apart in the yard for a while, which is a first. After he flew off with the scraps a huge cross fox came in and did cleanup on the sight; I watched that for a while. A hour later a huge red fox came in looking for scraps. Never before have I observed all that and I somehow just can't accept it as coincidence. I think my bird buddy possessed big Juju. At least, that's my story and I'm sticking to it!

[edgarspencer]

Originally Posted by Todd Poer

Thats what the grits are for.

Seriously? I keep some in my car. Lighter than sand and gives me traction on icy roads.

[Southpaw]

Circle of life. Obviously your grouse was treasured by many but probably only you will have a fond remembrance. Growing up on a gentleman's farm every year we would take a steer or two we raised to put meat in the freezer. I guess we were ahead of our time because all our beef was non hormone pasture grass feed critters.

Unfortunately we also named all our animals and put their names on freezer wrapped packages. They were plain animals so we gave them plain names. Remember when my parents had an old friend that came and visited a few days with us and she went into the freezer and saw the packages named Hank's Rump Roast, Darryl's tenderloin, Eunice's ground round. That was an interesting conversation.