A favourite grouse recipe

With hunting season in full swing, columnist Ken Wilson shares favourite grouse recipe.

Ken Wilson

Tribune Weekend Advisor

Hunting season is a time to grab the armament and head out into the bush in search of deer, moose, or game birds.

Although I haven’t hunted for a few years, I grew up hunting in Saskatchewan in pursuit of ducks, geese, upland game birds, deer, moose and bear. I’m fortunate because I have friends and acquaintances who bring me deer and moose to cook.

I like the taste of wild game birds and animals.

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 the many years I have been doing Ken’s Country Kitchen on Radio and Newspaper I have had several requests from hunters for Rosalie’s Grouse recipe. Each year around hunting time I pass along this recipe.

The dish was passed along to me by a lady in 100 Mile 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.

Rosalie’s Grouse Casserole

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

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 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 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, about 300 degrees for about one to one-and-a-half hours or until done.

This recipe serves two.

This is a really good dish, 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.

 

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