Step your culinary game up by incorporating wild game into common domestic farm animal recipes like this one.
Chicken and dumplings has that old school soul food flavor, but don’t be afraid to get wild with wild game and change things up.
This recipe was submitted to me from Megan Billinger, and puts a wild game twist on a classic home style favorite.
For this recipe, you’ll need:
- 4-6 grouse breasts
- 2c chopped carrots
- 2c chopped celery
- 1 large chopped onion
- 2 chopped leeks
- 1tbs flour
- 1/2 cup butter
- 1tsp marjoram
- 1/2 tsp thyme
- 1c apple juice
- 1 carton chicken stock
- 2 bay leaves
- Salt and pepper to taste
For the dumplings, you’ll need to create a simple biscuit dough.
Cut breasts in half and dredge in flour. Melt 1/2 c butter In a large cast iron pot and brown grouse till crispy on the outside, on medium heat.
Remove grouse from the pot and slowly whisk flour into the remaining butter to create a roue.
In a separate pan, saute the onions, cooking until they’re transparent, then add leeks, celery, carrots and spices. Cook another 5 minutes till leeks are soft.
Add vegetables to the roue. As it thickens, you can dilute the roue with apple juice or apple cider vinegar or thicken it up with more flour.
Once the sauce thickens, add grouse breasts back to the pot and drop biscuit dough in small spoonfuls evenly around the surface. Cover pot and simmer on low for 10-15 minutes.
This recipe is guaranteed to satisfy you on any cold day, and it just takes a little effort and wild grouse to make it happen.