Grouse a L’Estragon

  • 2 grouse split in half
  • 3 tablespoons of flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Olive oil
  • 3 shallots (minced)
  • 3/4 cup dry white wine
  • 3/4 cup stock ( i used pheasant stock but chicken stock works as well)
  • 2 bay leaves
  • 2 sprigs of time
  • 4 stems of parsley
  • One bunch of fresh tarragon ( reserve some of the tarragon leaves for garnish)
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese
1. Mix the flour, salt and pepper in a 1 gallon plastic bag, then place the grouse halves in the bag one at a time and shake until coated with the flour mixture.
2. Heat the olive oil over medium high heat in a large pan and then brown the grouse halves in the oil. 2-3 minutes each side.
3. Make a parcel with the herbs using cheese cloth and tying them together, then add the wine, stock shallots and herbs to the pan. Cover and simmer for 30-35 minutes or until the grouse is tender and pulling away from the bone.
4. Remove the grouse from the pan and add the cream and Parmesan, stir until thickened adding the left over flour if necessary to thicken the sauce.
5. Strain the sauce and serve over the grouse, garnishing with the reserved tarragon. Serve with boiled potatoes or rice.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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