Grouse, Chukar, or Pheasant Smothered in Sour Cream

4 Servings

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Grouse, Chukar, or Pheasant Smothered in Sour Cream Ingredients

4 Ruffed grouse (or other game	4 Shallots or scallions
Flour	1/2 lb Mushrooms; sliced
Salt & pepper	2 c Sour cream; at room
1 ts Thyme -OR-	1/2 c Chicken broth
1/2 ts Rosemary	1 ts Beach plum jelly
1/4 lb Butter

Instructions for Grouse, Chukar, or Pheasant Smothered in Sour Cream

Roll the bird pieces in flour, salt, pepper, and herbs. In a casserole dish or skillet saute the bird pieces in 6 tablespoons of the butter. Remove grouse pieces and saute the shallots or scallions and mushrooms in same casserole or skillet, using the remaining butter. Return grouse to casserole, add sour cream into which has been stirred the chicken broth abd beach plum jelly. Cover and bake in 350 F oven for about an hour. _L.L. Bean Game and Fish Cookbook_ Angus Cameron and Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. Posted to MM-Recipes Digest by "Rfm" on Sep 10, 98

Main Ingredient: ChickenCuisine: Uncategorized

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