Nothing but the taste of nature in this dish... Use a cast iron pan big enough for all your bird meat to be in contact with the bottom of the pan. You need a nice even bed of coals for this if you're doing it on a fire. You can do it in a dutch oven too, but you'll need more water to steam-cook the meat that isn't on the bottom. You'll want to reduce the sauce more if you're cooking it in a dutch oven.
Ingredient list (per bird):
1 pair of grouse breasts and legs (you do save the legs, don't you?)
1 wild onion or small shallot - finely chopped. Save the greens for garnish if you like, but don't cook them - they'll end up woody.
1 grouse liver - finely chopped
1 morel mushroom (reconstituted from dried if you like, strain the liquid and use in place of the water) - finely chopped
1 tbsp of butter
3 tbsp of water
1 tsp of flour
It's pretty easy - good camp recipe since everything will keep well enough without refigeration.
1) Finely chop the grouse liver to make a paste. Finely chop the onion/shallot and mushroom.
2) Add the onion, mushroom, butter and 1 tbsp of water to a cast iron skillet and heat until it's simmering.
3) Brown the onion then add the liver.
4) Stir vigorously until the liver is cooked.
5) Add the meat and another tbsp of water and loosly cover.
6) Turn the meat and rotate the pan if it's on a fire after about 5 minutes and add the rest of the water
7) Take the meat out of the pan after cooked (about 5 minutes on a hot stove or fire) and sprinkle the flour into the sauce.
8) Stir with a fork or whisk vigorously until the flour is cooked (a minute or two).
Plate the meat and pour the sauce over. Sprinkle finely chopped onion or shallot greens on top for garnish if you wish.
This goes great with some bread or potato to mop up the rest of the sauce.
Ingredient list (per bird):
1 pair of grouse breasts and legs (you do save the legs, don't you?)
1 wild onion or small shallot - finely chopped. Save the greens for garnish if you like, but don't cook them - they'll end up woody.
1 grouse liver - finely chopped
1 morel mushroom (reconstituted from dried if you like, strain the liquid and use in place of the water) - finely chopped
1 tbsp of butter
3 tbsp of water
1 tsp of flour
It's pretty easy - good camp recipe since everything will keep well enough without refigeration.
1) Finely chop the grouse liver to make a paste. Finely chop the onion/shallot and mushroom.
2) Add the onion, mushroom, butter and 1 tbsp of water to a cast iron skillet and heat until it's simmering.
3) Brown the onion then add the liver.
4) Stir vigorously until the liver is cooked.
5) Add the meat and another tbsp of water and loosly cover.
6) Turn the meat and rotate the pan if it's on a fire after about 5 minutes and add the rest of the water
7) Take the meat out of the pan after cooked (about 5 minutes on a hot stove or fire) and sprinkle the flour into the sauce.
8) Stir with a fork or whisk vigorously until the flour is cooked (a minute or two).
Plate the meat and pour the sauce over. Sprinkle finely chopped onion or shallot greens on top for garnish if you wish.
This goes great with some bread or potato to mop up the rest of the sauce.
