Title: Breast of Grouse
Categories: Game, Grouse, Wine, Dairy, Jam
Yield: 2 Servings
2 Grouse breasts; skinned,
-halved
4 tb Butter
1/2 sm Jar tart jelly
5 oz Dry sherry
4 tb Heavy cream
Paprika
Salt and pepper
Saute breasts in butter until nearly tender. Add jelly and wine.
Salt and papper to taste. Cook covered for 15-20 minutes. Remove
breasts to a platter. Add cream and dash of paprika to the gravy.
Taste for seasoning and add more salt and pepper if needed. Pour
gravy over meat. Wonderful served over toast.
