Upland Bird Recipes

Maine Grouse
4 grouse breasts, cut into 1 inch cubs
1 small onion, chopped
1/2 dozen mushrooms, sliced
2 t. butter
garlic salt
black pepper
1/4 cup light beer

Lightly brown the onions, mushrooms and butter in
a deep skillet. Add the grouse, garlic salt, pepper
and beer (do not exceed 1/4 cup). Cook over medium
heat stirring occasionally until done. serve with
rice and vegetable.

Baked Pheasant in Cream Sauce
2 pheasants
1 can of milk
3/4 cup flour
2 cans cream of mushroom soup
1 can sliced mushrooms
salt and pepper to taste

Preheat oven to 275 for 15 minutes. Spray 9x13 inch
pan with nonstick cooking spray. Rinse pheasants
and clean cavities well. Remove all excess fat. Cut
pheasants in half and dip into a bowl of canned
milk. roll halves in flour, place halves in pan and
bake for 30 minutes. Pheasant meat is very lean so
after 15 minutes check to see if meat is cooked
through. Mix left over milk, flour, 2 cans of soup
and one can mushrooms. Add 2% milk to thin mixture
to gravy thickness (stirring well). Pour over birds
and raise temperature to 375. Bake for 1 hour, or
until bubbly and golden brown. Serve with gravy poured
over rice.

Quail and Wild Rice
15 cleaned quail
2 boxes of wild rice
1 can of mushrooms or 1 cup fresh sauteed
1/2 cup almond halves
1 cup red wine

Cook wild rice according to directions on box.
Add mushrooms and almonds. Put rice in roasting pan,
add quail and cover. Cook for 1 hour at 275 or until
tender. Halfway through cooking time, stir in red wine.
the recover.