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Roast Grouse With Mushrooms

Roasted Grouse
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Ingredients

Units Scale
  • 4 grouse
  • 4 Tbsp. butter, softened
  • 8 strips bacon
  • 2 Tbsp. butter
  • 20 oz. cremini or wild mushrooms, trimmed and sliced thin (morels, chanterelles, or a mix of wild ****and cultivated would be good)
  • 1 shallot, minced
  • 1 cup rich chicken stock (or defatted drippings from the pan)
  • 3 sprigs thyme
  • 12 cup creme (or creme fraiche)
  • (or)
  • 1 Tbsp. bourbon
  • 1 Tbsp. fresh thyme leaves, chopped
  • Salt and freshly ground black pepper

Instructions

  1. ROAST THE GROUSE: Preheat the oven to 425 degrees. Rinse the birds, pat dry, then smear each with a tablespoon of softened butter. Generously salt and pepper, inside and out. Wrap 2 bacon slices around each grouse, 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.
  2. MAKE THE SAUCE: Melt 2 Tbsp. butter in a large saute pan over medium-high heat. Add the mushrooms and about 1/2 tsp. salt and saute, 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. Saute 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 sprigs 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.
  3. Spoon the sauce onto four plates, and rest a grouse in the center of each. Sprinkle thyme over the grouse.

Find it online: https://goingmywayz.com/roast-grouse-mushrooms/