From Shawn K. Wayment, DVM,

(adapted by Grouse Aficionado & Brittany Man Mark Kastler)


1 and ½ cups of sliced mushrooms (of your choice)
1 cup of peppers mixed green and red
1 chopped sweet onion
1 clove of minced garlic
1/3 cup of butter
1/2 cup of all-purpose flour
1/2 teaspoon salt
1/4 teaspoon of paprika and pepper
3 cups chicken broth
1/2 cup half –n-half
3 & 1/2 cups of cooked chopped grouse breast
1 tablespoon lemon juice


2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 and 1/2 teaspoons rubbed dry sage
1/2 teaspoon ground cumin
6 tablespoons shortening
3/4 cup milk

Cooking Instructions:

Heat oven to 350 F. In a 10-inch Dutch oven, sauté vegetables in 1 tablespoon of butter. Remove vegetables from pan.
Melt the remaining butter in the Dutch oven; stir in flour and seasonings. Add chicken broth and half-n-half. Cook and stir until the mixture boils and thickens. Stir in the grouse, vegetables and lemon juice. Prepare the biscuits as directed below. Place wedges on top of the hot grouse mixture and bake uncovered for 35 to 45 minutes.

Sage Biscuits (Cooking Instructions):

Combine flour, baking powder, salt sage, and cumin in a bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour. Shape into a ball; turn out onto a lightly floured surface. Roll or pat into 8-inch circle; cut into six wedges and continue as above.