Mt. Jumbo Gin Grouse
Our son decides to combine his lifelong favorite sport with a relatively new one, he says, “to participate in the ecosystem out of a desire to catch my own dinner.” His parents’ idea of fishing is to ...
Katie Bausler’s take on Pheasant Braised with Gin and Juniper from The Joy of Cooking, 1997 edition
Ingredients
In the Dutch oven and saute until golden
- ½ cup of sliced shallots
- Add: 1 cup of game stock or chicken stock
- ⅔ cup Juneauper Gin
- ¼ cup dry sherry
- 2 bay leaves
Remove bay leaves and stir in:
- 1 tablespoon fresh Italian parsley, minced
- 2 tablespoons butter
- Salt and pepper
Preparation
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!
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