Very Good Grouse
A hearty grouse dish featuring tender roasted poultry in a creamy mushroom and celery sauce, perfect for special occasions or gourmet dinners.
Ingredients
Instructions
- Wash the grouse; cut legs and thighs off in one piece.
- Remove the back but keep the breast whole.
- Gently flour the grouse; season with salt and pepper.
- Saute the grouse in butter until lightly browned.
- Place the browned grouse in a casserole dish.
- Add the cream of celery soup, cream of mushroom soup, whipping cream, and fresh mushrooms to the casserole.
- Cover the casserole.
- Bake in a 350°F (180°C) oven for 1 and 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using duck instead of grouse, or add herbs like thyme or rosemary to the casserole. If you prefer a thicker sauce, you can replace half of the whipping cream with sour cream. Make sure to brown the grouse evenly for optimal flavor. Also, consider serving this dish alongside roasted vegetables for a complete meal.
Serving Suggestions
This dish pairs beautifully with a side of wild rice or creamy mashed potatoes to soak up the flavorful sauce. A fresh green salad with a light vinaigrette complements the richness of the casserole. For a special touch, consider serving it with crusty bread to enjoy the delicious sauce.
Storage & Reheating
Leftover grouse can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F (180°C) for about 20 minutes or until heated through, ensuring the sauce remains creamy and the meat stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Grouse contains roughly 540 calories, with 28g protein, 8g carbohydrates, and 44g fat. It is an excellent source of protein (56% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2317mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen grouse for this recipe?
Yes, you can use frozen grouse, but make sure to thaw it completely in the refrigerator before cooking. This ensures even cooking and better flavor absorption. It may take a day or two to thaw, so plan accordingly.
What can I substitute for the cream soups?
If you prefer homemade options, you can make your own cream of celery and cream of mushroom soups using a roux and pureed vegetables. This allows for more control over flavors and ingredients, making it a great choice for those looking for healthier alternatives.
How do I know when the grouse is fully cooked?
The grouse is fully cooked when its internal temperature reaches 165°F (74°C). You can check this using a meat thermometer inserted into the thickest part of the meat. The juices should run clear, and the meat should no longer be pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).