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Message: <blockquote data-quote="KDM" data-source="post: 333673" data-attributes="member: 314">Nope, but this is what Mrs. KDM does with grouse.Sharptail on Mushroom Toast:1/2 cup dry red wine1/2 cup chicken stock3 tsp flour1/2 tsp dry mustard1/2 tsp saltMix together in a small bowl and set aside.8 tbsp butter4 slices french bread butter slices of bread place on a baking sheet and bake in 350 degree oven until starting to turn brown, but still soft. 1 tbsp chopped onion8 ounces of fresh mushrooms, chopped into tiny pieces salt and pepper to taste2 - 4 tbsp butter or as neededSaute onions and mushrooms in butter until soft, about 10 min, and most of the moisture is evaporated.  Set asideFor the grouse4 breastssalt and pepper to tastegarlic powder to tasteenough butter to fry breastsparsley to taste or optionalIn a fry pan, melt butter for grouse and get hot, to about the time the butter just starts to turn brown.  season grouse breasts with salt, pepper and garlic powder to taste and fry/saute until med (should be a bit pink inside).  Remove breasts from pan and let rest a couple min, then thinly slice them at an angle. in the mean time, while breasts are resting, add reserved wine mixture to the breast pan and cook, stirring constantly until thickened and bubbly. Remove from heat and stir in parsley if desired. To serve, take each piece of toast and place a large tablespoon of the onion/mushroom mixture on top, place the sliced meat of one breaston top of the mushrooms and ladle the sauce over the top and serve immediately.  Oh so good!!!PS:  Mrs. KDM wrote the above and it most certainly DOESN'T SUCK!!!</blockquote>

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