Apres Grouse Hunt

Okay, so you went Grouse hunting and actually came back with birds. You did better than I did, so now what are ya gonna do with the succulent little devils? Well, you might try this one.

Ruffed Grouse Amandine

Naturally, you need to start with Ruffed grouse. You'll also need salt and pepper, some bacon slices, a half cup of melted butter, some blanched almond slivers, a teaspoon of lemon juice and buttered toast.

Once the grouse is (are) rinsed clean, and after you have made sure to remove any remaining shot, sprinkle the grouse inside and out with salt and pepper. Preheat your oven to 350. Cover the breast(s) with bacon and fasten it with string or wooden picks. Place the grouse on their backs in a baking pan. Roast for 15 to 20 minutes, or until tender, basting it frequently with 1/4 cup of the melted butter.

Combine the remaining butter, almonds, and lemon juice. Five minutes before the grouse are done (don't freak here, a minute or two one way or the other is not gonna mess this up), remove your string or toothpicks and bacon. Pour the butter-almond mixture over birds. Serve them on the buttered toast. A tossed salad and a sauteed mixture of butternut squash and yams, sprinkled with brown sugar, would be really tasty with this.