RIP to at good buddy

[edgarspencer]

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

[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.

[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]

Originally Posted by edgarspencer

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

Oh the horror, your definitely employing them wrong.

I understand you live above the Grit Belt, and you would probably never enjoy grits on their own, but taken in context of a supporting role with a savory sauce with meal described would probably change your mind.

Of course I'm also taking into account that you might have a grit prejudice so I won't waste my time or yours describing what your missing out on. But, if you have never had fried crappie served with grits that have mozzarella cheese and mixed in with some red pepper flakes for kick, then its possible you just haven't lived a full life yet. Btw you have to have cole slaw added in as well, its important.

[Hixie]

Originally Posted by Richard Flanders

There are still three grouse coming into the feeder so perhaps the next king is in the group.

Or the next birthday dinner!

Nice recipe and a fitting tribute to an old friend. Well done!

[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?





.

[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.

[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!!!