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Braised Ruffed Grouse
4 ruffed Grouse cleaned and trussed to close vent
½ cup of butter
1 cup of white wine
2 cans of Campbells Cream of Mushroom Soup
(do not add water to soup)
½ cup chopped sweet onion
15 to 20 juniper berries crushed well
5 small mushrooms per grouse
Melt the butter in a heavy skillet. Saute’ the grouse
in the butter with burner on low.Cook 15 minutes while turning to brown all surfaces
of the birds. Add the diced sweet onions, mushrooms, and juniper berries to skillet
with the grouse and saute’. Mix the white wine and mushroom soup
thoroughly and cover the grouse with the mixture. Cover the skillet and simmer for about a half hour
checking to make sure the sauce has not reduced too much. You do not want it to stick to
the skillet. Remove the grouse from the skillet and then plate. Pour reduced sauce over the
birds and serve immediately.
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