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Otter Tail Country Tourism

Thursday, December 30, 2010

New Year, New Recipe (Grouse, Mushrooms, Whiskey, and Bacon!)

The New Year is just around the corner. That means a new beginning, maybe a new lifestyle, or maybe just a different attitude about life. But! Before you make those healthy resolutions at midnight, why not entertain your guests at your cabin with a recipe sure to make mouths water.

I found this recipe as I was flipping through the most recent Field and Stream magazine. And of course, I thought of you guys and your New Year parties coming up. First, you need to be a hunter or know one because this recipe requires a Grouse (I’m sure you could use any kind of bird but this just sounds delicious). It’s called Grouse, Mushrooms, Whiskey, and Bacon.

What you need to successfully produce this scrumptious meal for your guests;

For the Grouse:
4 grouse
4 Tbsp. butter softened
8 stripes bacon
For the Sauce:
2 Tbsp. butter
20 oz. cremini or wild mushrooms, trimmed and sliced thin
1 shallot, minced
1 cup rich chicken stock (or defatted drippings from the pan)
2 sprigs thyme
½ cup cream
1 Tbsp. bourbon
1 Tbsp. fresh thyme leaves, chopped
Salt and freshly ground black pepper as needed

Now lets get started by roasting the Grouse. Preheat the oven to 425 degrees. Rinse the birds, pat dry, and then smear each with a tablespoon of softened butter. Generously salt and pepper, inside and out. Wrap 2 bacon slices around each grouse, and then set them in a roasting pan. Roast in the oven until the grouse is browned, about 25 minutes. Remove to a plate and let rest, covered loosely in tinfoil, while you make the sauce.

Making the sauce. Melt 2 Tbsp. butter in a large sauté pan over medium-high heat. Add the mushrooms and about ½ tsp. salt and sauté, stirring frequently, until the mushrooms release a lot of moisture and begin to smell fragrant, about 5 minutes. Reduce the heat to medium and add the shallot. Sauté until soft, and until most of the moisture has gone out of the pan, about 4 minutes. Add the stock (or defatted drippings from the roasting pan) and thyme springs and simmer until the liquid is reduced by half. Pour in the cream and bourbon and simmer until the sauce thickens, about 3-5 minutes.

And finally, serving the patiently awaited meal! Spoon the sauce onto four plates, and rest a grouse in the center of each. Sprinkle thyme over the grouse. This meal serves four.

If you have any delicious ideas in mind for your cabin New Year’s party, please share them below in our comments section. We hope you enjoy! Happy New Year!

Tiffany Mennis, Otter Tail Country Tourism Blog

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