What I'd give to be sitting at the table with the Wagner's again...
Cory
Come on! We are having a simply wonderful ruffed grouse recipe. Serves 2
1 whole grouse, cut into proper serving pieces, breasts, legs, wings, and backs,
salt and peppered meat to your taste preference
2 big tbs butter
4 bacon strips
4 cloves garlic
10-15 small mushrooms
6 big onion slices
1 tsp BBQ or HP sauce (ketchup will work, but really sweetens the dish)
2 sprigs thyme
1tbs cider vinegar
two cups vegetable-water from previous cooking
1 full cup of carrots
Use a heavy cast iron pan or casserole dish big enough to fit the grouse breasts.
Heat the butter until it just begins to foam, then reduce heat slightly.
Season the meat and sear them until just turning past golden.
Remove the meat, and cook the bacon, garlic, mushrooms and onion gently until they change colour.
Add the sauce and thyme, then pour in the vegetable water.
Put the grouse back in the dish and bring liquid up to a simmer.
Cover the pan, and simmer in oven at 175F for about 30 minutes
Remove the grouse, add the carrots and cook while reducing the liquid.
By this time you will be so hungry just watching this cook, you will hardly be able to wait for the liquid to cook down.

Serve with fresh garden potatoes and hot corn bread.
The small pan is for the two of us tonight. The big one for when you guys arrive!
Ted