Party Fowl Grouse
Party Fowl Grouse
Grouse thighs and legs with foraged oyster mushrooms and some lovely cipollini onions in a grainy mustard, white wine cream sauce over garlic mashed cauliflower.
I used a specialized bird seasoning developed by @huntchef. #partyfowl wild bird seasoning, and the minute I opened it I knew this was exactly what I needed. Eat what you kill!
I seasoned the thighs and legs heavily with Party Fowl, let it meld for about an hour then seared in avacado oil in a cast iron skillet. Then I seared the cipollini onions and oyster mushrooms seasoned with minced garlic, fresh thyme sprigs, herb de provance, salt and pepper and a dash or two more of the Party Fowl game seasoning. Deglazed with a cup of pino grigio added some full fat cream, dijon and whole grain mustards and let the grouse finish off in the sauce, simmering with a lid for another hour.
Made some cauliflower mash. I wasn’t sure about this, but it was exactly what this dish needed. It was all “lick the plate clean” good!
- 3 tablespoons AVACADO oil
- 5 grouse legs and thighs.
- Three tablespoons Party Fowl seasoning
- 10-12 cipollini onions
- 3 cups torn oyster mushrooms
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 tablespoon unsalted butter
- 4 garlic cloves minced
- ½ cup white wine, I used Pinto Grigio
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon whole grain mustard or old-style mustard
- 4 sprigs of thyme leaves only
- Additional Kosher salt and freshly ground white pepper to taste
Sprinkle the grouse legs heavily with Party Fowl wild bird seasoning , put into a large Ziploc bag and let the meat and seasoning meld for at least one hour. Carefully slice the tops and bottoms from the cipollini onions and discard the outside skins. Tear the oyster mushrooms into ½ thick strips and set all these aside.
Heat avocado oil in a cast iron, or heavy, skillet to high heat. Brown to a rich dark caramelized crust on the legs and thighs , remove from skillet and brown and caramelize both sides of the onions. Remove the onions and set aside with the grouse.
Lower the heat to between low and simmer and add the butter, mushrooms and garlic to the pan and further season with a few more shakes of party fowl, Herbes de Provence, salt and white pepper. Cook until mushrooms feel done and turn the heat up to high again.
When the skillet has heated up high again, deglaze with the wine being sure to scrap the lovely bits from the bottom of the pan. Add the chicken broth or stock and heat up to a boil. Turn pan down to simmer. Add the cream, mustards and thyme leaves and stir until well mixed.
Add the grouse legs, thighs and onions, put on a tight lid and continues to simmer on low for one more hour.
Serve over pasta, mashed potatoes or mashed cauliflower. I used mashed Cauliflower and it was amazing. Garnish with thyme.
Garlicy Mashed Cauliflower
- 8 cups cauliflower florets, about 1 head cauliflower
- 1 Tbls butter, divided
- 4 cloves minced garlic
- 1/3 Cup Buttermilk
- ¼ Cup grated parmesan cheese
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp white pepper
- Chopped fresh parsley
Fill a large frying pan with 1/4 inch water; add 1/2 teaspoon salt and bring to a boil. Add cauliflower florets; cover the pan and cook for 10 minutes, or until tender and soft. DRAIN WELL and set aside for 3 minutes to steam-dry.
In a large frying pan (use the same pan that you used for the cauliflower, just wipe it down) melt 1/2 tablespoon butter.Add garlic and cook for 30 seconds, or until fragrant. Remove from heat.
Stir steamed cauliflower florets to the pan with the garlic.Add remaining butter and buttermilk.
Grab the immersion blender and blend to a desired consistency.
Stir in parmesan cheese, Italian seasoning, salt and pepper. Taste for seasonings and adjust accordingly. Add more butter or buttermilk to make it creamier.
Garnish with parsley.Serve.
By: Margie Nelson
Recipe Created by:
HuntChef #wildflavor Partner