Rosalie’s grouse recipe a great fall treat

All you need is an oven to cook this fabulous grouse recipe, says cooking columnist Ken Wilson.

For those of you who are bird hunters, here is a grouse recipe I know you will enjoy. As long as you have an oven you can cook this fabulous meal anywhere and it does not take long to make, nor do you have to be a super cook to prepare this tasty recipe.

For over 25 years I have been doing Kens Country Kitchen on Radio and Newspaper … and I have had several requests from hunters for Rosalie’s Grouse recipe.

Each year around hunting time I pass along this recipe.

It is the most frequent recipe I have used over the years because it is so versatile and chicken is a good choice if you don’t have a grouse handy.

The dish was passed along to me by a lady in 100 Mile House who was supposed to be related to Royal family.

She passed away a number of years ago, but her recipe (she made it up) is still going strong.

You will notice that amounts are not quite exact, so use your own judgment

Use the breasts from two grouse — wash, dry on a paper towel and then roll in flour. Season highly with paprika, pepper, salt and garlic salt.

Brown on all sides in plenty of butter, then place in a casserole.

Make a sauce with the remaining butter in the pan and about a 1/4 cup of flour.

Add a can of mushrooms with the juice and 3/4 cup of cream.

Throw in a bit of left-over gravy from a roast if you have any, otherwise add a little Worcestershire sauce, or a beef or chicken bouillon cube.

Cook this sauce for a few minutes then pour over the grouse in the casserole.

Cover and bake in a very slow oven, 300 degrees for about one to one-and-one half hours or until done.

This recipe serves two.

This is a really good recipe, but don’t grouse about it if you don’t have any of these wild birds … try chicken instead. Enjoy your hunting trips this fall and please hunt safely.

Bye for now and GOOOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

 

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