Marinated Spruce Grouse
Created by Chocolatll on August 1, 2014
- Servings: 6
- Prep Time: 1h
- Cook Time: 30m
- Recipe #13584
Ingredients
- 6 spruce grouse (backbone and ribs removed)
- 2 cups half-and-half
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
- 1/4 teaspoon dried cloves
- 1/4 teaspoon dried thyme
- 4 to 5 juniper berries, crushed
- 1/4 cup oil (olive oil)
- SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons wine (Madeira wine)
- Salt to taste
- Pepper to taste
- FOR SERVING
- 6 slices bread, toasted
- Currant jelly
How to Make
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Step 1: Cover birds with half-and-half.
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Step 2: Set aside for at least 1 hour.
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Step 3: Combine flour, salt, pepper, nutmeg, cloves, thyme and juniper berries in a shallow dish.
How to Make
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Step 4: Roll grouse in flour mixture.
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Step 5: Heat olive oil in large heavy skillet.
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Step 6: Cook grouse until browned on both sides and cooked through, about 30 minutes.
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Step 7: Meanwhile, make sauce:
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Step 8: Melt butter in a heavy saucepan.
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Step 9: Stir in flour and cook slowly for 2-3 minutes.
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Step 10: Gradually stir in milk.
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Step 11: Cook, stirring, several minutes until sauce is thickened.
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Step 12: Add wine, salt and pepper. Set aside and keep warm.
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Step 13: To serve: Spread jelly over toast.
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Step 14: Place one grouse on each piece.
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Step 15: Top with sauce.