Dutch oven grouse with wild mushrooms
This recipe can be done over a fire, or in an oven. The richness of the grouse blends well with the woodsy flavor of the wild mushrooms, and the Dutch oven moderates the heat so the result is juicy, tender birds.
Store-bought creminis can be substituted for the wild mushrooms.
Ingredients:
2 or 3 grouse, skinned and quartered
1 1/4 cups chicken broth
2 cups chopped chanterelles or boletes.
One medium onion, cut into chunks
2 cloves garlic
1 tsp thyme
1 tsp sage
1 tsp basil
1 tsp Salt
1/2 tsp black pepper
1/2 tsp Tabasco sauce
1 tsp Worcestershire sauce
vegetable oil for browning, about 1 or 2 tbsp.
3 pieces bacon
Directions: Build a medium-hot fire, or preheat the oven to 350 degrees.
Sprinkle half the spices over the grouse pieces. Heat oil in the Dutch oven and brown the birds lightly. Add the mushrooms, onion, Tabasco, Worcestershire Sauce, garlic, remaining spices and chicken broth to the meat. Place the bacon slices over the top. Cover, and cook for about 90 minutes, checking occasionally to make sure the liquid does not all cook out. Add water or more chicken broth as needed until it is done.
