**Grandma's Grouse Pie**

This isn’t so much a pie as it is a stew, but the baking powder biscuits certainly

give it the look, feel and flavour of a good ol’ homemade meat pie.

Of course, you can forgo the biscuits. Either way, it tastes great.

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Ingredients

• 3 ruffed grouse breasts, bone attached
• 1 celery stalk, sliced
• 1 onion, sliced
• 1 carrot, sliced
• 1 tbsp pickling spice
• 1 bay leaf
• 4 cups water
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, sliced
• 3-4 potatoes, peeled and cubed
• 3/4 cup frozen peas
• 2 tbsp cornstarch
• Salt and black pepper, to taste
• 2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup cold lard (or shortening)
• 2/3 cup cold milk

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Preparation

Stock

1. Place all the ingredients in a large saucepan or stockpot; cover and bring to a boil.

   Reduce heat and simmer for 45 minutes.

2. Take out breasts; debone and cube meat, then set aside. Strain cooking

   liquid, discarding solids. Reserve 1 cup of liquid and return remaining stock

   to saucepan.

Stew

1. Add vegetables to stock in saucepan. Return to a boil, reduce heat and

   simmer for 5 minutes; vegetables should still be firm. Stir in cubed grouse;

   return to simmer.

2. Whisk together cornstarch and reserved cup of stock; stir into pot and

   simmer until stew is thickened. Season with salt and pepper, then transfer

   to baking dish.

Baking powder biscuits

1. Preheat oven to 375°F. Whisk together flour, baking powder and salt, then

   cut in lard using two knives or a pastry blender. Add milk and lightly mix until

   evenly moistened (the less mixing, the more tender the biscuits).

2. On a lightly floured surface, gently knead for just a few turns until dough

   holds together. Pat out to ¾-inch thickness and cut into 2-inch circles.

3. Top stew with biscuits; bake until biscuits are golden brown on top and the

   bottoms are not doughy (about 25 minutes). If you choose to omit the

   biscuits, simply cover casserole dish with a lid and bake for 20 minutes.

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This Recipe Is Published Here

bon appetit