Grouse Cacciatore
Author: Kitchens
  • 2 grouse; cut into pieces
  • 1/2 teaspoon oregano
  • 1/4 teaspoon mace
  • flour
  • 1/4 teaspoon powdered cloves
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 2 Tablespoons oil
  • 1/2 pound mushrooms; sliced
  • 2 onions; sliced
  • 2 Tablespoons butter
  • 12 ounces tomato sauce
  • 12 olives; sliced
  • 1 celery rib; sliced
  • 2 Tablespoons chopped parsley
  • 1/2 Cup white wine
  1. Shake the grouse pieces in a bag with flour, salt, and pepper. In a casserole dish saute the pieces in oil until golden-brown. Add the onions, green pepper, celery, and parsley. Saute for 2 minutes. Add the wine, oregano, mace, cloves, and cover, and simmer for 10 to 15 minutes-until meat is tender. In a separate pan saute the mushrooms in butter for a few minutes, add the tomato sauce. Stir together with the sliced olives. Add this mixture to the grouse pan and serve.
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