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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

Outdoors writer, radio host and book author Luke Clayton has been addicted to everything outdoors related since his childhood when he grew up hunting and fishing in rural northeast Texas. Luke pens a weekly newspaper column that appears in over thirty newspapers.