This is a grouse recipe that has been a long time favorite in our home.
braised grouse in a creamy cranberry sauce.
quarter the grouse,
2 small yellow onions coarsely chopped.
1 1/2 cups heavy cream
3 table spoons lemon juice
3 table spoons whole cranberry jelly (If we have wild elderberries in season I may add them instead of the cranberries)
salt, coarse pepper, and flour to dredge the grouse.
stick of butter
over medium heat lightly brown the grouse in the butter. Remove the grouse from the heat and brown the onions. Add the grouse back to the pan and add your cream. Cover and simmer for about 45 minutes basting every so often with the cream. Remove the grouse and then add the lemon juice and whole cranberry jelly to the cream and pan drippings. Simmer for 4 or 5 minutes and then spoon over the grouse.
We like to serve it with wild rice or mashed potatoes and some other veggie. I find a nice dry French Alsace Riesling pairs very well with the dish.
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