Nature’s Feast: Dutch oven grouse with wild mushrooms

first_img Dutch oven grouse with wild mushroomsThis recipe can be done over a fire, or in an oven. The richness of the grouse blends well with the woodsy flavor of the wild mushrooms, and the Dutch oven moderates the heat so the result is juicy, tender birds.Store-bought creminis can be substituted for the wild mushrooms.Ingredients:2 or 3 grouse, skinned and quartered1 1/4 cups chicken broth2 cups chopped chanterelles or boletes.One medium onion, cut into chunks2 cloves garlic1 tsp thyme1 tsp sage1 tsp basil1 tsp Salt1/2 tsp black pepper1/2 tsp Tabasco sauce1 tsp Worcestershire saucevegetable oil for browning, about 1 or 2 tbsp.3 pieces baconDirections: Build a medium-hot fire, or preheat the oven to 350 degrees.Sprinkle half the spices over the grouse pieces. Heat oil in the Dutch oven and brown the birds lightly. Add the mushrooms, onion, Tabasco, Worcestershire Sauce, garlic, remaining spices and chicken broth to the meat. Place the bacon slices over the top. Cover, and cook for about 90 minutes, checking occasionally to make sure the liquid does not all cook out. Add water or more chicken broth as needed until it is done. GO Share: Buy this Photo The flavors of grouse and chanterelle mushrooms meld well to make for a delightful meal, and they are both availalbe right now in local forests. (Terry Otto/The Columbian) By Terry Otto, Columbian staff writer Published: November 21, 2018, 6:59pm Share: Receive latest stories and local news in your email: Nature’s Feast: Dutch oven grouse with wild mushrooms Terry Otto Columbian staff writer By signing up you are agreeing to our Privacy Policy and Terms of Service. [email protected]last_img

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