GROUSE
Jimmy flours, salt and peppers, and browns the cut-up grouse in his dutch oven, adds chopped celery, onions and carrots, and pours a can of mushroom soup over the top.
Bake at 350 until grouse is tender when pierced with a fork.
It’s probably better to separate large, old grouse from young, tender grouse and cook them separately, as the cooking time will differ.
Friday, January 11, 2008
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Smoked Turkey Sausage and wild meat
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