Recipe - Grouse Chukar Or Pheasant Smothered In Sour Cream

4 Ruffed grouse (or other game
bird); halved
Flour
Salt & pepper
1 teaspoon Thyme OR
One half teaspoon Rosemary
One fourth pound Butter
4 Shallots or scallions
One half pound Mushrooms; cut or sliced up
2 cup Sour cream; at room
temperature
One half cup Chicken broth
1 teaspoon Beach plum jelly

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 0394511913. Typos by Jeff Pruett.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 10, 98