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Roast Grouse with Wild Rice
2 Large Grouse
Salt (to taste)
1/2 cup Chopped onion
1/2 cup Chopped mushrooms
300g Chicken or Veal Stock
1/8
teaspoon Crushed oregano
1 cup Wild rice
Water
1 medium Onion; chopped
2 Carrots; chopped
1 Apple; peeled and
chopped
1 Can Cream of mushroom soup
1/4 cup Light cream
1/4 cup Red wine
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. Season rice 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 175 C. 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.
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Elizabethan Poached Partridges
1 Large partridge
6 Peppercorns
A little flour
Oil for frying
600ml Beef stock
2 1/2 cup Red
wine
1/4 teaspoon Ground cloves
1/2 teaspoon Mace
1/8 teaspoon Saffron
1/2 teaspoon Ginger
1 tablespoon Parsley;
freshly chopped
Wash the cavities of the bird. Dust it with flour and brown it in oil. Add the stock, wine, cloves, and mace. Simmer
for 1-1/2 hours, or until tender. Remove the bird, carve, and keep warm. Add the saffron and ginger, simmer the sauce, letting
it reduce somewhat, until it is well coloured by the saffron. Check the seasoning.
Pour the sauce over the bird and sprinkle with freshly chopped parsley. Serve with boiled rice.
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Braised Pheasant with Sauerkraut
2 lb/910g Sauerkraut
2 Cup Broth
8 Crushed juniper berries
4 tablespoons Butter
1 Pheasant
3 tab lespoonsOil
1
teaspoon Salt
1 teaspoon Freshly ground pepper
Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch
oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook
2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan
on the sauerkraut. Cover and bake in a 190 C. oven for 45 minutes, or until the pheasant is tender. Arrange on a platter with
the sauerkraut and serve with fried potato slices.
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Roasted Quail
2 Quails
1 tablespoon Butter
1 teaspoon Dried tarragon
2 Turns of pepper from a pepper mill
Preheat oven to 230 C. for 15 minutes. Clean quail. Grind a bit of pepper into cavity, put a half tablespoon
of butter inside each with the tarragon. Tie the legs together with string if desired to maintain shape during cooking. Place
on a rack, breasts up. Rub the skin of each quail with the other half of the butter. Place quails in the oven for 15 minutes.
Baste with butter once or twice if you can. Remove from oven, cover with foil. Let sit 10 minutes and remove string before
serving.
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