Warning: this recipe is rich and way too good. Given the ingredients, be prepared to walk it off with long hunts the following day. If you like mom’s home cooking, this is the recipe for you.
4 grouse breasts
4 slices thick bacon chopped
1/2 large yellow onion diced
2 cup flour plus 3 T for gravy
1 small can (10.5 oz) beef broth (low sodium if available)
1/2 pint heavy cream
2 T butter for gravy plus 4 T butter/2 T oil for pan frying grouse
2 t pepper for gravy
Salt and pepper
Using kitchen mallet (or anything else heavy with a flat side), flatten grouse breasts between 2 pieces of plastic wrap to a little less than 1/4 in thick. Salt and pepper breasts. Let sit while you start the gravy.
Cook chopped bacon and onions in saucepan over medium heat until bacon is cooked through and onions are translucent. Add 2 T butter and 3 T flour to start a roux. Once mixture is thick, gradually add 1/2 can of beef broth. Add 2 T of good bourbon. Mixture should be thick. Gradually add cream. If mixture is not desired thickness, mix 1-2 T additional flour with water (to a paste) and add to gravy mixture. Add 2 t pepper. Set gravy aside to stay warm.
Pour the second 1/2 can of beef broth in shallow bowl. Put 2 cups flour on large plate. Coat pounded grouse in flour, dip in beef broth and re-coat with flour. In a non- stick pan, add butter and oil, heat to med-high making sure the oil is good and hot before and adding 2-3 breasts depending on size of pan. Cook for 2-3 mins each side until crisp on the outside, no need to overcook on the inside, will be done when still pink.
Ladle gravy over grouse and serve with French style green beans and apple sauce. A good red wine goes well with this dish.