Hey Luke, what's for supper?
Well, hello folks!
Today, I'm going to share a recipe that I made up in elk camp.
I shot a couple grouse, so that's the meat I used, but you can use any game bird, or even chicken for that matter.
Here's what I do:
Game Bird and Rice Hot Dish
- Quarter the birds
- Dust liberally with your favorite dry seasoning and place in a ziplock bag for 24 hours if possible.
- Add a bit of Louisiana Hot Sauce, not Tabasco.
- Dust the quarters with flour
- Place into a skillet with hot oil. The oil should sizzle when you drop a bit of flour in.
- Brown both sides
- Remove from hot oil and place to the side
- Pour off most of the oil, adding flour and milk to make cream gravy OR add mushroom soup to make gravy
- Saute a large onion until transparent
- Return bird quarters to cream gravy or mushroom mix
- Add cooked onion
- Cover and cook on low heat for approximately an hour
- At this point, you can debone the meat if you would like
- Add one cup rice (instant is easiest) and one cup water to mixture
- Cover and let sit for five minutes
- Remove from heat, uncover, and stir
- Add seasoning to taste