Slow simmered grouse and vegetables in a dutch oven recipe
Slow Simmered Grouse and Vegetables in a Dutch Oven
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About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.This slow simmered grouse and vegetables recipe is a comforting and hearty dish that is perfect for cooler days. Prepared in a dutch oven, the grouse is tenderly cooked to perfection alongside a medley of flavorful vegetables. The long, slow simmering process allows the flavors to meld together, resulting in a rich and satisfying meal. Whether you're hosting a dinner party or simply craving a delicious home-cooked meal, this recipe is sure to impress.
Keywords: slow simmered, grouse, vegetables, dutch oven, comforting.
slow simmered grouse and vegetables in a dutch oven recipe details
A close relative of the chicken, you can slow simmer wild grouse in a Dutch Oven with herbs, veggies and spices just like you would with chicken for a hearty stew at your home or your cabin.
Ready in: 2 hours
Ingredients
Serves: 4- 3 tablespoons butter
- 4 mature grouse, cleaned and trussed
- 12 cippolini onions, peeled
- 1 stalk celery, chopped coarsely
- 8 ounces mushrooms, chopped coarsely
- 2 tablespoons flour
- 2 cups chicken stock
- 1 tablespoon chopped thyme
- 1 tablespoon chopped marjoram
- 1 tablespoon chopped rosemary
- Salt and pepper
- 4 tablespoons half-and-half
- 2 tablespoons brandy
- Lemon juice, to taste
Preparation method
Prep: 30 mins | Cook: 1 hour 30 mins1. Melt butter in a large Dutch oven over medium-high heat; add grouse and onions. Brown grouse on all sides, then transfer to a platter with the onions.
2. Pour celery and mushrooms into the Dutch oven and cook in the butter left behind by the grouse until tender, about 8 minutes. Then sprinkle with flour. Cook for about 5 minutes, stirring continuously.
3. Add stock. When liquid comes to a boil, add chopped herbs, salt, and pepper to taste. Stir to combine, then set the grouse and onions back into the Dutch oven with the sauce. Cover.
4. Turn heat down to low. Simmer for 90 minutes, until meat is tender. Transfer grouse to a platter again.
5. In a small bowl, whisk cream together with brandy and 2 tablespoons of the hot pan juices from the Dutch oven. Pour into the Dutch oven and taste; season with lemon juice until the sauce tastes how you like it, adding more salt and pepper if needed.
6. Serve grouse with sauce spooned over each.
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