Creamed Grouse

By JimMac

Ingredients

• 2 Each 2 Each grouse skinned and boned
• 1 Medium onion chopped
• 1 Cup celery chopped
• 2 Cup water
• 1/2 Cup margarine
• 1/2 Cup flour
• 2 Cup milk
• 4 Each 4 Each chicken bouillon cubes
• 1 1/2 tbsp. Schilling Salad Supreme
• Salt
• Pepper

Details

Servings 4

Preparation

Step 1

DIRECTIONS:

Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.