Dutch Oven Sharp Tail Grouse

Measure	Ingredients	Prepare
8	Sharp tail grouse breast	Skinless, boneless
	Salt & pepper	To taste
4 tablespoons	butter
4 cups	Wild rice	Par. cooked
1 1/2 cups	Sweet potatoes	Cut in large chunks
1 cup	Celery	Cut in large chunks
1 cup	Pearl onions
1/4 cup	Parsley	Chopped
2 cups	Crimini mushrooms	Sliced
2 tablespoons	Garlic	Chopped
1 cup	Leeks	Sliced
1 cup	Red onions	Chopped
1 cup	White wine
1 cup	Chicken stock	Concentrated
3 cups	Heavy cream
3 tablespoons	Tarragon	Chopped
1 tsp.	Rosemary	Chopped
1/2 tsp.	Salt
1 tsp.	Fresh ground pepper
	Herb Buttermilk Biscuits

Tarragon Cream Sauce; Sauté mushrooms, garlic, leeks and red onions in two tablespoons of butter until the vegetables are translucent. De-glaze with white wine and chick stock. Reduce liquid by one half and add cream, rosemary and tarragon. Bring to a simmer and adjust the taste with salt and pepper. Salt and pepper the grouse breasts and sear on an all sides in two tablespoons butter in the Dutch oven, top with the cooked wild rice, carrots, sweet potatoes, celery, pearl onions and tarragon cream sauce. Cover and cook in oven at 375 degrees for on half hour. Remove from the oven and top the dish with Herb buttermilk biscuit dough. Put back in the oven for another 35 minutes. This is a quick and easy way to make a dish. Most upland game birds, chicken and big game can be used in this dish.

Yield: 8 portions

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