Wild Alaskan Grouse With Blueberries Recipes

WILD ALASKAN GROUSE WITH BLUEBERRIES

Steps:

• Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well.
• Preheat oven to 425 degrees F.
• Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later.
• In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don't forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like.
• Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes.
• Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture.
• While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there's not enough juice for your taste you can add a little unsalted chicken stock, but you don't want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper.
• When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens.
• Makes 4-6 servings.
• Note: there's a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I'd always prefer to use fresh over dried.

ROAST GROUSE WITH WILD RICE

Steps:

• Rub grouse inside and out with salt.
• Combine onions, mushrooms, consomme, oregano, and wild rice.
• Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking.
• When rice is tender, season to taste with salt.
• Stuff grouse with rice.
• Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down.
• Roast in a preheated 350 F.
• oven for 30 minutes.
• Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours.
• Remove grouse to a platter and keep warm.
• Strain pan juices into a saucepan.
• Stir in soup, cream, and wine.
• Simmer, stirring, until sauce bubbles.
• Spoon sauce over grouse.
• Garnish with additional cooked wild rice.

ALASKA WILD BLUEBERRY PEACH CRISP

Steps:

• Preheat oven to 375 deg.
• Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish.
• In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola.
• Top fruit in casserole dish with the oats/brown sugar topping.
• Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.