Many of my recipes will include game - deer, elk, grouse, ptarmigan, quail, etc.
If you have a hunter in the family, then subscribe to my blog as I will post recipes that we use with several different game animals.
Although, this recipe calls for [blue] grouse, I am sure any grouse, ptarmigan, quail or other small game bird would do!
If you have a hunter in the family, then subscribe to my blog as I will post recipes that we use with several different game animals.
Although, this recipe calls for [blue] grouse, I am sure any grouse, ptarmigan, quail or other small game bird would do!
Ingredients:
1 grouse, we like blue grouse
2 T kosher salt
1 lb string beans
ice cubes
1 T unsalted butter
12 oz fresh white mushrooms, washed, sandy ends removed and sliced into 1/2" pieces
1 t cayenne pepper
1 t dijon mustard
2 cloves garlic, or more if you like garlic
3 T all-purpose unbleached flour
1 c chicken stock
3/4 c heavy cream
1 c sour cream
Instructions:
For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. Stir green beans into mushroom mixture and simmer on low until green beans are tender, approximately 10-15 minutes.
Pluck, wash, cut and fry Grouse before hand and then add to green bean mixture. But if you don't hunt…you most likely don't have a Grouse!
For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. Stir green beans into mushroom mixture and simmer on low until green beans are tender, approximately 10-15 minutes.
Pluck, wash, cut and fry Grouse before hand and then add to green bean mixture. But if you don't hunt…you most likely don't have a Grouse!
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