Sage Grouse Supreme Recipes

CHICKEN SUPREME WITH TRUFFLE AND SAGE

Chicken Supreme with Truffle and Sage image

Provided by Chuck Hughes

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 chicken supremes
6 sprigs fresh sage
1 fresh black truffle, sliced, optional
Salt and freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 cup melted butter
Salt and freshly ground black pepper
Oven-Roasted Jerusalem Artichokes, recipe follows
1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
Preheat the oven at 350 degrees F.
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
Preheat the oven at 350 degrees F.
Cut the artichokes in half.
In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

SAGE GROUSE SUPREME

Sage Grouse Supreme image

Number Of Ingredients 8

Ingredients

2 , sage grouse, , filleted and cut into 1-inch cubes
flour seasoned with generous amounts of paprika, garlic salt, onion salt and pepper
SAUCE:
1 cup brewed coffee
1 (15-ounce) can tomato sauce
3 tablespoons grape jelly
1 cup red wine
1 (14-ounce) can mushrooms, drained

Steps:

Fillet and cut 2 sage grouse into 1-inch cubes. Soak in milk for several hours or overnight. Drain and pat dry. Coat with seasoned flour (to flour add generous amounts of paprika, garlic salt, onion salt, and pepper--flour should have a red tint). Brown in hot oil. Place in Dutch oven.Add sauce ingredients. Cover and cook using 8-10 briquets underneath the Dutch oven and 15-18 briquets on the lid, or in a 350°F oven. For adult birds, which may be tough, plan on cooking about 2 1/2 hours. You'll need to freshen your charcoal for the last hour. Check periodically and add more wine or water if needed. Serve with rice or noodles and a green salad. Serves four. This is a good recipe for old as well as young birds. Pheasant can be substituted for sage grouse.Spiced with More Tall Tales - Fish and Fowl

Nutrition Facts : Nutritional Facts Serves

CARLSON RANCH SAGE CHICKEN

Carlson Ranch Sage Chicken image

Number Of Ingredients 9

Ingredients

3 , sage grouse, , cut in quarters
3 to 4 onions, cut in wedges
3 to 4 cans beer, water or chicken stock if you've run out of beer
3 to 4 cloves garlic, minced
1 can golden mushroom soup
1 cup cream of celery soup
1 (12-ounce) bag egg noodle
olive oil
salt and pepper

Steps:

Saute garlic in 2-3 tablespoons of olive oil with your Dutch sitting over 10-12 briquets. Brown the chicken, then add the onions, three cans of beer, and the soup. Arrange 14-16 briquets around the outside of the lid and cook for 1-2 hours. If your birds are old, plan on having a little more charcoal to add in order to cook them longer. After about 2 hours remove the charcoal from the lid and take the lid off the Dutch. Add the last can of beer, or whatever you're using for cooking liquid, to just cover the pieces of chicken. Add the egg noodles and stir them enough so they're covered with liquid. Place Dutch back in the fire pan over 12-14 briquets for 20-30 minutes, but do not put any charcoal on the lid. Let set 10-15 minutes before serving.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Nutrition Facts : Nutritional Facts Serves

CHICKEN SUPREME WITH TRUFFLE AND SAGE

Chicken Supreme With Truffle and Sage image

Make and share this Chicken Supreme With Truffle and Sage recipe from Food.com.

Provided by Chuck Hughes

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken, supremes
6 sprigs fresh sage
1 fresh black truffle, sliced (optional)
salt & freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
1/2 lemon, juice of, a
1 cup melted butter
salt & freshly ground black pepper
use Oven-Roasted Jerusalem Artichokes recipe to make side dish for chicken

Steps:

For the chicken:.
Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
Season the chicken with salt and pepper.
Preheat the oven at 350 degrees F.
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
For the sauce:.
Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
Serve the chicken with oven-roasted Jerusalem artichokes.

Nutrition Facts : Calories 1429.2, Fat 116, SaturatedFat 49.1, Cholesterol 465.8, Sodium 936.9, Carbohydrate 4.9, Fiber 0.1, Sugar 2.1, Protein 88.1

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