Sage grouse in gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sage Grouse, cut in pieces | |
| ½ | cup | Oil, olive |
| ½ | cup | Wine, blush or white |
| 1 | can | Soup, Cream of Mushroom |
| 1 | can | Chicken broth |
| 1 | pack | Soup, Lipton onion mix |
Directions
Dredge sage grouse in flour. Brown in a large heavy skillet. Remove grouse and deglaze pan with wine. Add soup, soup mix and about half of the broth; stir. Put the grouse back in the pan, cover and simmer for 1 hour or until the meat is tender. Add more broth if necessary.
Serve over rice or noodles.
This is a classic camp dinner for sage grouse hunting trips. It works perfectly in a Dutch oven. I prefer to bone and pound the breasts to increase tenderness and reduce cooking time. This recipe can be modified by adding vegetable (mushrooms, carrots, potatoes) either canned or raw. If canned drain, then add in for the last 20 minutes of cooking time. If raw, add for at least 40 minutes cooking time.
This recipe can be used for other birds but works best with sage grouse.
Recipe courtesy of: Roy Neudecker, 10 May 93 20:53:00 From: Lawrence Kellie Date: 09-17-94
Related recipes
- Blue grouse (chukars, pheasant) cacciatore
- Broiled marinated grouse - country living
- Creamy sage-giblet gravy
- Curried grouse breast
- Georgia quail in gravy
- Georgia quail with gravy
- Green gravy
- Grouse & wild rice
- Grouse and wild rice
- Grouse hunter style
- Grouse with orange slices
- Grouse, chukar, or pheasant smothered in sour cream
- Pheasant or grouse over charcoal
- Roast grouse
- Roast grouse with wild rice
- Ruffed grouse amandine
- Sage grouse chaffin
- Sauteed quail with grit gravy
- Stewed grouse
- Teriyaki sage grouse