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.