SMOTHERED GROUSE
Make and share this Smothered Grouse recipe from Food.com.
Provided by Catnip46
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute cleaned grouse breasts in wine or broth, butter and spices.
- As this begins heating, add mushrooms and onions.
- Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
- When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
- Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 24.5, Carbohydrate 7, Fiber 1.1, Sugar 3, Protein 1.4
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Majormuha Adam
[email protected]I can't wait to try this recipe! It looks so delicious.
Gohar Abbas
[email protected]This recipe is a great way to use up leftover grouse. I always have a few pieces left over after a hunting trip, and this is the perfect way to use them up.
Cassie Iheanatu
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand.
Alice Milly
[email protected]This dish is perfect for a special occasion. It's sure to impress your guests.
Chitrakumari Basnet
[email protected]I was impressed with how easy this recipe was to follow. Even a beginner cook could make this dish.
Jhaan Khan
[email protected]This recipe is a keeper! I'll be making it again and again.
Letics Leevert
[email protected]The sauce was amazing! I could have eaten it with a spoon.
Jawad Khadim
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious meal.
Nadia Love
[email protected]I've never had grouse before, but this recipe made me a fan. The meat was tender and juicy, and the sauce was the perfect complement.
Queen F
[email protected]This recipe was absolutely delicious! The grouse was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.