Real comfort food. Best on a winter night with hunting partners.
By: Ray & Gene
Yields4 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
For the Dish
4Cutlets Grouse or Chuckar -- Cut in 1" Pieces
2Medium Carrot -- Diagonally Sliced
1Medium Onion -- Chopped
1Stalk Celery -- diagonally Sliced
8Medium Mushroom -- Chopped - Large
½tspDried Rosemary -- Ground
½tspDried Tarragon
1Bay leaf
¼cupFlour
1dashCoarse salt
1dashFresh ground pepper
½Stick butter
¼cupCream
3cupsChicken Stock
Sherry
For Dumplings
1cupflour
2tspBaking Powder
¼tspsalt
½cupmilk
2tspOlive Oil
For the Dish
Prepare the mushrooms carrot onion and celery. In a very hot dutch oven saute the mushrooms in a little olive oil until nutty brown. Remove to a bowl. Reduce heat to medium and saute the carrots onions and celery in a little olive oil. Once vegetables are near done remove to a bowl.
Cut the grouse into bite sized pieces. Combine 1/4 cup flour salt and pepper. Coat the grouse pieces with seasoned flour. In the dutch oven brown the grouse a few pieces at a time. Turn them to ensure even cooking. When golden brown remove to the vegetable bowl. Repeat until all the meat is cooked.
Remove the dutch oven from the heat add a bit of butter. When melted add some of the remaining seasoned flour to the butter and stir to make a roux. Heat gently and stir until a peanut butter color is obtained. Then add chicken stock, vegetables, herbs and meat. Heat and stir.
Add the cream; stir some more.
Cover reduce heat and simmer for 45 Minutes stirring occasionally. If the sauce is too thick add some stock. You want it a little thin as the dumplings will add thickener.
For the Dumplings
Sift flour salt and baking powder. Make a well and add milk and olive oil. Stir just until moistened do not over stir.
Spoon dumplings into the dish covering most of the top. Cover and cook for 13 to 15 mins.
Do not lift lid!
Ingredients
For the Dish
4Cutlets Grouse or Chuckar -- Cut in 1" Pieces
2Medium Carrot -- Diagonally Sliced
1Medium Onion -- Chopped
1Stalk Celery -- diagonally Sliced
8Medium Mushroom -- Chopped - Large
½tspDried Rosemary -- Ground
½tspDried Tarragon
1Bay leaf
¼cupFlour
1dashCoarse salt
1dashFresh ground pepper
½Stick butter
¼cupCream
3cupsChicken Stock
Sherry
For Dumplings
1cupflour
2tspBaking Powder
¼tspsalt
½cupmilk
2tspOlive Oil
Directions
For the Dish
1
Prepare the mushrooms carrot onion and celery. In a very hot dutch oven saute the mushrooms in a little olive oil until nutty brown. Remove to a bowl. Reduce heat to medium and saute the carrots onions and celery in a little olive oil. Once vegetables are near done remove to a bowl.
2
Cut the grouse into bite sized pieces. Combine 1/4 cup flour salt and pepper. Coat the grouse pieces with seasoned flour. In the dutch oven brown the grouse a few pieces at a time. Turn them to ensure even cooking. When golden brown remove to the vegetable bowl. Repeat until all the meat is cooked.
3
Remove the dutch oven from the heat add a bit of butter. When melted add some of the remaining seasoned flour to the butter and stir to make a roux. Heat gently and stir until a peanut butter color is obtained. Then add chicken stock, vegetables, herbs and meat. Heat and stir.
Add the cream; stir some more.
Cover reduce heat and simmer for 45 Minutes stirring occasionally. If the sauce is too thick add some stock. You want it a little thin as the dumplings will add thickener.
For the Dumplings
4
Sift flour salt and baking powder. Make a well and add milk and olive oil. Stir just until moistened do not over stir.
5
Spoon dumplings into the dish covering most of the top. Cover and cook for 13 to 15 mins.
Do not lift lid!
