Quick Recipes and Easy

A Flurry of Feathers

If you trespass on land that you do not own, chances are you will get questioned to leave. I own my land but I share it with the wildlife that has always occupied it. We tend to co-exist quite well. Every once in awhile I find myself in a comprising situation with one of those wild occupants.

One time I was perusing the woods looking for the wild plum bushes. I was minding my own business when something started squawking and making a heck of a racket. I paid no attention and kept on with my trek to the plum bushes. Suddenly something attacked me. All I could see was a bunch of feathers that made a lot of noise. Immediately I turned and started running. I stopped after about 20-feet and looked back. Apparently I had strayed too close to a mother grouse and her nest. She was trying to lead me away from her nest by faking a broken wing. I laughed and left that area of the woods..

Grouse season in Minnesota starts in September and we usually end up with enough for a few meals. Grouse is much like chicken only with a better flavor all its own. I prefer it to turkey at Thanksgiving. There are many ways to cook grouse. Some people fry it while others roast it. My preferred way is to cook it with wine.

First the grouse is de-boned. The breast pieces are dredged in flour seasoned with salt and pepper. I brown them well in a cast iron dutch oven or frying pan, any heavy pot will do. After browning I remove them from the pot. I chop onion very fine along with celery an add them to the drippings left in the pot where the grouse was browned. When they have cooked for a few minutes I pour wine into the pot and scrape the bottom to loosen any crispy bits. I let that simmer for about 5-minutes. Next I open a quart of my chicken stock and add it to the pot. Last of all I place the grouse in the mixture and add whole mushrooms. Place the cover on the pot and place it in the oven at 325-degrees for about 2-hours depending on how large your pot is.

I serve this with riced potatoes, wild rice dressing, fresh made cranberry sauce, home made bread and scalloped corn. Glazed harvard beets and purple cabbage slaw along with pickles and home made relish makes a festive table. End the meal with squash pie and you have a winner.

Find cast iron pots at pothaven.com/ www.pothaven.com

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