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One of my favorites, Grouse in Champagne. Ingredients; 3 1/2 to 4 lbs. of grouse, boned-cut up into 12-14 pieces. 1 shallot-minced, 12 tarragon leaves, salt and freshly ground pepper, 2/3 cup of Brut Champagne. For the sauce; 1/2 cup lite cream, 1/2 teaspoon arrowroot, 1 teaspoon mustard power, 1 lb. fresh mushrooms. To cook up; Take Grouse pieces, make small incisions into the flesh. Put Grouse, shallot and tarragon into med size saute pan. Season with salt and pepper and add the champagne, bring to a boil, over low heat, stir, cover and cook for 30 mins. The sauce; mix the cream, arrowroot and mustard, after the Grouse has cooked for 30 mins. pour the mixture into the saute pan with the Grouse and cook, covered for another 15 mins. over low heat. Now cut off the mushroom stems flush with the bottom of the caps, throw the damn stems away, wash caps and pat dry with a paper towel than finely slice, add these to the Grouse saute pan and cook uncovered for 10 mins., stirring often. Chow time. Good for the Sunday afternoon football game with four guys. Maybe this year they'll give the Dallas cheerleaders some badly needed air time for us mortals. Woof, Woof. Shells Edited by: Howie1049 at: 10/9/02 10:49:36 am
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