Roast grouse with wild rice
Yield: 4 Servings
Ingredients:
- 2 Grouse about 1-1/2 lbs each Salt
- 1/2 c Chopped onion
- 1/2 c Chopped mushrooms
- 1 c Condensed consomme' (10-1/2 ounces)
- 1/8 ts Crumbled oregano
- 1 c Wild rice Water
- 1 md Onion; chopped
- 2 Carrots; chopped
- 1 Apple; peeled and chopped
- 1 cn Con Cream of mushroom soup (10-1/2 ounces)
- 1/4 c Light cream
- 1/4 c Red wine
Instructions:
Rub grouse inside and out with salt. Combine onions mushrooms consomme' oregano and wild rice. Bring to a boil and simmer until rice is tender about 40 to 45 minutes adding water when necessary to keep rice from sticking. When rice is tender season to taste with salt. Stuff grouse with rice. Place onion carrots and apple in a shallow roasting pan and place grouse on top breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender about 1-1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup cream and wine. Simmer stirring until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice. Adapted by Clifford Warling The Blue Horse (St. Paul Minnesota) Campbell's Great Restaurants Cookbook U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232106 -0800
