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Breast of Grouse
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2 breasts of grouse
4 T. butter
½ glass tart jelly (apple, gooseberry, etc.)
5 oz. dry sherry
salt and pepper
3-4 T. heavy cream
paprika
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Sauté breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper to taste. Cook, covered, 15 to 20 minutes. Remove breasts to a platter. Add cream and a dash of paprika to the gravy. Taste for seasoning and if necessary add salt and pepper. Pour gravy over meat.
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Preparation Time: |
Serves: 3-4 |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3053 times. |
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