This Acadian dish is a popular part of traditional New Brunswick cuisine.
Ingredients
- 2 ruffed grouse
- 4 tbsp butter
- Salt and black pepper
- 1 white Spanish onion, diced
- 2 sachets chicken bouillon
- 4 1/2 cups water, divided
- 3 tsp summer savory
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 stalks celery, diced
- 2 tbsp flour
Preparation
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Wash dressed grouse under cold water and pat dry with paper towel.
Remove breasts and cut into medallions. Separate legs from carcass.
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Braise medallions and legs in butter in an oven roaster over medium-low heat
until browned (approximately 15 minutes). Add salt and pepper to taste.
Keep lid on roaster to ensure grouse stays moist.
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Saute onions until soft and add to grouse.
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Stir chicken bouillon into 3 cups water in a microwave-safe mixing bowl
and bring to a boil in a microwave. Add savory and pour on top of grouse.
Simmer until meat is tender (15 to 20 minutes).
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Season remaining vegetables with 1 tsp salt and 1/4 tsp pepper.
Bring roaster liquid to a boil, add vegetables and reduce to a simmer for
another 20 minutes.
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Mix flour with 1 1/2 cups cold water to create a smooth paste. Slowly stir
paste into roaster liquid until it thickens into a sauce. Serve with crusty rolls
and a garden salad with raspberry vinaigrette.
This Recipe Is Published On Out Door Canada
bon appetit
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