Barded Grouse Braised With Juneauper Gin
Ingredients
- Add: 1 cup of game stock or chicken stock
- ⅔ cup Juneauper Gin
- ¼ cup dry sherry
- 2 bay leaves
In the Dutch oven and saute until golden
- ½ cup of sliced shallots
Remove bay leaves and stir in:
- 1 tablespoon fresh Italian parsley, minced
- 2 tablespoons butter
- Salt and pepper
Instructions
- Rinse and pat dry: 1 fresh grouse, plucked and skinned. Season all over with salt and pepper. Truss the bird: tie legs together with twine. Barding the bird Use slab sliced bacon. Cut slices in half. Slip strips on both sides between the breast and legs, cover as much bird as possible with bacon pieces. Wrap and tie twine around bird to secure. Cooking the bird In a Dutch oven on the stovetop, heat 2—3 tablespoons of olive oil over medium-high flame. Brown barded bird on all sides, 5—10 minutes. Move to a plate. Return bird to Dutch oven. Bring the liquid to boil, cover pan, reduce the heat to low. Simmer until the bird is tender, about 20—25 minutes. Transfer the grouse to a platter, keep warm. Making the sauce Strain sauce, skim off the fat, pour back in pan. Simmer over medium-high heat while whisking and until it reduces slightly, about 3—5 minutes. Serving the main course Remove barding bacon and trussing strings from the bird. Slice the bird, spoon sauce over it. Enjoy!
