Grouse Stew with Baking Powder Biscuits

If you had a good grouse harvest or are just looking for a different way to serve them, follow this easy recipe.


3 grouse breastplates (still attached to the bone)

1 slice celery stalk

1 sliced onion

1 sliced carrot

1 Tbsp. pickling spice

1 bay leaf

4 to 5 cups water

Place ingredients in a stockpot and simmer for 45 minutes.

Remove breasts, separate meat from the breastbone, and cube. Strain the stock to remove the vegetables. Put the clear stock into a pot.

Preparing the stew:

Add cubed meat to the stock. Then add the following:

1 medium diced onion

2 sliced celery stalks

2 sliced carrots

3 or 4 peeled and cubed potatoes

¾ cup frozen peas

2 Tbsp. cornstarch

Take 1 cup of stock and set aside for thickening with cornstarch.

Bring remaining stock to a boil and add the vegetables. Simmer for five minutes with the lid on. The veggies will still be firm. Add the cubed grouse. Return to a boil and thicken with extra stock and cornstarch (add slowly while stirring).

Stir until the stock thickens, then remove from heat. Pour the whole thing into a casserole dish and top with baking powder biscuits (see recipe) cut about ¾-inch thick. Bake at 375F for 20 to 25 minutes until the biscuits are golden-brown.

If you’re not using biscuits, just lid the pot for 20 minutes.

Baking Powder Biscuits

2 cups sifted all-purpose flour

2 tsp. baking powder

1 tsp. salt

¼  cup lard (or shortening)

⅔  cup cold milk

Sift flour, salt and baking powder together.

Cut in lard with a knife or pastry blender.

Add milk and mix minimally. Knead on a floured surface.

Pat out to ¾-inch thickness.

Use a cutter or top of a glass to cut 2-inch circles.