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"
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 413 (84%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 121.2mg||37 %|
|Sodium 720.5mg||25 %|
|Potassium 95.9mg||3 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 20.3g|
|Protein 1.7g||2 %|
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Calories per serving: 492
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