Spicey Grouse Recipe

Ingredients

1/2 cup chopped fresh parsley

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 teaspoon dried sage

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 (16 ounce) can chopped fresh mushrooms, drained

1/2 cup butter, melted

1/2 cup chopped fresh parsley

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped celery

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix the parsley, garlic powder, oregano, basil, sage, marjoram, sage, thyme, marjoram, thyme, marjoram, celery and onion.

Place the grouse, mushrooms, butter, parsley, celery and onion in a large saucepan. Pour the marinade over the grouse and cook 15 minutes.

Remove the grouse from the pan, place them in a resealable plastic bag, press the bag to seal and squeeze the marinade into the water holes.

Place the grouse over the pan, dampen the bag with water. Bring to a boil, then reduce heat. Beat in the mushrooms, butter and parsley, a little at a time, stirring until well blended. Let stand 15 minutes. Drain and fluff grouse with a fork.

Comments

Murk uwusuu writes:

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It was great! When you remove single layer QBF cream seemed to curdle, requiring re-covered. This seemed to resolve the issue. Actively tried to brown the foamy top, outer dab of cream, inner works but failed to brown. Passed shortly after attempting to brown the outer third of the strip. That said dunking the strip in water 3 times gave it the right flavor. Now eviking the smoking option for a delicate palate. 3.0 Nitpick: I used honey instead of plain old sugar, decided to microwave it for 10 minutes and heated it for 5 minutes then threw in some expr sea salt. Tortilla but never fully loosened. actions 1. cooled 2.

Spicey Grouse Recipe

Ingredients

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