Cooking Grouse on an outdoor oven with Rick Browne (Video) (Recipe)
Grouse Smothered in Sour Cream
- 4 Ruffed grouse (or other game bird), halved
- Salt & pepper
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 lb. (1 stick) butter
- 4 large shallots or scallions
- 1/2 lb. mushrooms, sliced
- 2 cups sour cream, at room temperature
- 1/2 cups chicken broth
- 1 teaspoon plum jelly
Roll the bird pieces in flour, salt, pepper, and herbs.
In a casserole dish or skillet, sauté the bird pieces over high heat in 6 tablespoons of the butter.
Remove the grouse pieces and sauté the shallots or scallions and mushrooms in same casserole or skillet, using the remaining butter.
Return grouse to casserole, add sour cream into which has been stirred the chicken broth and beach plum jelly.
Cover and bake in 350F barbecue grill over indirect heat for about an hour.
Serves 4 to 6
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