Spruce Grouse with Wild Mushrooms by Kate McLaughlin
2 spruce grouse (or any game bird) – de-boned breasts, thighs and giblets (optional).
2-3 Tbs butter or bacon grease
1 small yellow onion or shallot, sliced.
1 clove garlic, minced
1 cup fresh wild mushrooms such as chanterelle or hedgehog, sliced.
1/2 cup chicken stock or a dry white wine.
1 can Cream of Chicken soup (can substitute with a mixture of chicken bullion and evaporated milk)
salt, pepper, oregano or other herb
2 cups egg noodles
Salt grouse pieces and set aside. In a large cast iron skillet or dutch oven melt butter over medium heat. Brown bird pieces in butter, remove and set aside on clean plate.
Add more butter to pan if needed, and saute onions and mushrooms with a pinch of salt until soft. Add garlic and heat for a minute (be careful not to scorch garlic). Remove 1/2 of the mushroom and onion mixture and set aside.
Turn heat up and return bird pieces to pan along with any juices. Add stock or wine and can of cream of chicken soup. (Enough to mostly cover pieces.) Bring to a simmer and partially cover pan. Keep an eye on pan and move meat around occasionally to keep from sticking, add more liquid as needed.
Simmer for at least 1/2 hr or until meat is cooked through and tender. Add reserved mushroom and onion to pan. Add seasoning to taste: salt, fresh ground pepper, and dried herbs such as oregano, rosemary, thyme or sage. Serve over egg noodles. Top with fresh parsley.