Pheasant/Grouse Breasts Baked in Cream and Served on Bed of Wild Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pheasant/Grouse:
2 pheasant/grouse breasts
Butter
1 c. cream
¼ c. chopped onion
½ clove garlic, minced
1½ tsp. Worcestershire sauce
1 tsp. salt
Dash of pepper
¼ c. water
1 T. flour
Wild Rice:
1 c. wild rice
3-4 c. water (or chicken broth)
1 tsp. salt (omit if using broth)
5 T. butter
½ c. chopped onion
1½ c. sliced fresh mushrooms
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Directions: |
Directions:Prepare pheasant/grouse:
Cut breasts off bone. Brown in butter in heavy skillet. Transfer to a 9 x 13-inch baking pan. Pour in cream. Sprinkle with remaining ingredients except water and flour. Cover with aluminum foil. Bake in preheated 300 degree oven for 2 hours or until tender. Add cream during baking if necessary. After baking, remove breasts from pan and keep warm. Strain remaining cream into saucepan. Shake water and flour in covered jar. Stir slowly into cream. Place over low heat; boil for 1 minute or until thickened. Serve sauce with pheasant/grouse.
Prepare Wild Rice:
Wash wild rice by rinsing well in cold water and draining in a sieve. Place the washed wild rice in a saucepan. Add salt if desired. Bring to a boil, reduce heat and simmer, covered, 40-50 minutes or until rice is tender and most of the grains have split slightly. Drain any excess fluid if necessary. While the rice is cooking, sauté the onion and mushrooms in butter. Pour sautéd mixture over rice, salt and pepper to taste, and fluff with a fork.
Place the wild rice on a platter. Lay the pheasant/grouse breasts on top and drizzle a small amount of the sauce over the breasts. Serve the remaining sauce in a separate serving bowl.
An alternate way to cook wild rice that also works well: After washing and draining wild rice, place in a saucepan. Pour boiling water over it, and let it stand, tightly covered, for 15 minutes. Drain off water and repeat the boiling water process 3 more times, adding about 1 tsp. of salt to the 4th water. Drain and fluff after adding sauted ingredients. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I served grouse and pheasants, using this recipe, many times to many different guests. Dad and his friends Jim Gealow, Bob Kellogg, John Sell, and others, were avid bird hunters.
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