Partridge and Dumplings

For the Dish

4 Cutlets Grouse or Chuckar -- Cut in 1" Pieces

2 Medium Carrot -- Diagonally Sliced

1 Medium Onion -- Chopped

1 Stalk Celery -- diagonally Sliced

8 Medium Mushroom -- Chopped - Large

½ tsp Dried Rosemary -- Ground

½ tsp Dried Tarragon

1 Bay leaf

¼ cup Flour

1 dash Coarse salt

1 dash Fresh ground pepper

½ Stick butter

¼ cup Cream

3 cups Chicken Stock

Sherry

For Dumplings

1 cup flour

2 tsp Baking Powder

¼ tsp salt

½ cup milk

2 tsp Olive 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!

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Partridge and Dumplings