Roast Grouse

• 2 grouse
• Strips of fat pork, 2" long
• Butter
• Salt and pepper
• Flour
• 1 sliced onion

Clean the grouse and wash them in water with a little baking soda. Take some narrow strips of fat pork about 2 inches long, and with a needle and thread, sew them to the breasts of each bird. Tie the legs together and sprinkle all over with salt and pepper. Rub the birds with butter, then dredge in flour.

Place birds in a dripping pan with a sliced onion and a little water. Roast in a hot oven, 425 degrees F. for 45 minutes, basting frequently wtih the stock. When done, place grouse on a hot platter and serve as soon as possible.

Roast Grouse With Wine

• 2 grouse
• 2 medium onions
• 8 slices salt pork
• 1 cup butter, melted
• 1 cup dry white wine

Clean and wash birds; salt and pepper them all over. Put an onion in the cavity of each bird and place them breast side up in a roasting pan. Lay 4 slices of salt pork over the breasts.

Roast birds at 400 degrees F. for 20-25 minutes, basting every 5 minutes with a mixture of one cup melted butter and one cup dry white wine.

Serve with wild rice, fresh green peas and currant jam.

Pheasant Or Grouse Casserole

• Pheasant or grouse
• Celery stalks
• onion, salt and pepper
• 1 pkg. herb stuffing cubes
• 1 8 oz. can mushroom pieces
• 2 (10-3/4 oz.) cans cream of mushroom soup

Cook 1 pheasant or 2-3 grouse, celery stalks, onion, salt and pepper in boiling water until tender.

Debone birds into bite-size pieces. Line the bottom of a 9x13-in. pan with a package of herb stuffing cubes made according to package directions. Put bird pieces on top of stuffing. Add the can of mushroom pieces. Pour the 2 cans of cream of mushroom soup over all. Spread evenly with a spatula. Bake at 325 degrees F. until hot.

Grouse In Wine Sauce

• 2 grouse, quartered
• 1/2 cup flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/3 cup oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 tsp. marjoram leaves
• 1 tsp. thyme leaves
• 1 tsp. basil leaves
• 1 Tbsp. parsley, chopped
• 1/4 cup lemon juice
• 1 cup white wine

Thoroughly clean grouse and pat dry. Brown onion and garlic in oil until translucent. Put flour, salt and pepper in a small plastic bag and shake meat pieces one at a time. Place floured meat and herbs into pan and brown meat well on all sides. Pour lemon juice and wine over meat. Cover skillet and reduce heat. Simmer slowly for 1 hour or until meat is well cooked. Turn meat once while simmering. Add more wine if needed. Serve with wild rice. Serves 2-4.

Grouse Quiche

• 1 cup diced grouse (or pheasant)
• 4 oz. mushrooms, sliced and drained
• 1 cup Velveeta Cheese, shredded
• 1 can (10 3/4 oz.) cream of chicken soup
• 1/4 cup milk
• 4 eggs, slightly beaten
• 1 9-in. unbaked pie shell
• Salt and pepper

Put grouse and mushrooms in pie shell, sprinkle with cheese. Combine soup and milk, add eggs,mix well. Pour soup mixture over cheese. Bake at 350 degrees F. for about 45 minutes or until center of pie comes out clean when a knife is inserted. Season with salt and pepper.

Variation: You may also add finely chopped celery, onion, and/or green pepper.

Crispy Fried Grouse

• 4 grouse breasts
• 2 eggs
• 1 can evaporated milk
• Saltine cracker crumbs
• Butter

Bake grouse breast at about 350 degrees F. in covered pan until almost done. Cool and cut breast into 1/4-in. slices. Dip slices into blended egg and milk mixture, roll in cracker crumbs. Fry in cast iron skillet with butter until golden brown. Good for pheasant too.