The Upland Cookbook
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z

Kelley's Grouse Supreme

Other than stomping around the fields actually killing some grouse for this recipe, the trickiest thing is finding the walnut oil!

  • 3 Grouse
  • 1/2 cup all purpose flour
  • 2 tablespoons of dried parsley
  • 2 tablespoons of Paprika
  • 2 tablespoons ground ginger
  • 1 tablespoon dry mustard
  • 1/2 teaspoon coarse black pepper
  • 4 tablespoons Walnut oil
  • 4 tablespoons margarine
  • 1/2 cup of honey (raw honey tastes best)
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup of Madeira wine

Split the birds in half. Season the flour with 1 tablespoon of parsley, 1 tablespoon of ginger, 1 tablespoon of paprika, 1 tablespoon of dry mustard and 1/2 teaspoon black pepper.

Roll the dry birds in the seasoned flour, shaking off excess. Heat the walnut oil and lightly brown each bird. Remove the birds and set them aside. Strain the remaining walnut oil from the first pan and pour it into a separate sauce pan.

Add the margarine to the new sauce pan and melt it over low heat. Add the honey and dissolve it in the mix. Stir in 1 tablespoon of parsley, 1 tablespoon of ginger and 1 tablespoon of paprika. Add the Worcestershire sauce. Stir for 2 minutes, then add the Madeira wine.

Continue to stir until the sauce is near the boiling point. Add the seasoned flour to thicken the texture as you like it. Do not let sauce boil.

Turn the birds breast side down in a roasting pan. Pour the sauce over them and cook at 350F for 25 minutes. Remove them, and turn the birds breast up. Place back in oven for another 10 minutes at 300F or until brown.

Consider a Rhone, sturdy Chianti, or dry Zinfandel at the table!

Browse The Upland Cookbook Here:
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z

^Top | Home | About UplandLife.com | Contact Us | Advertising/Listings | Privacy / Policies | Site Map

Entire contents copyright © 2018 UplandLife.com, All Rights Reserved. Content Technology From NorseCode.