A Hunter's Road by Jim Fergus

Author:Jim Fergus
Language: eng
Format: epub
Publisher: Henry Holt and Co.
Published: 2009-01-15T00:00:00+00:00

KAY EVANS’S GROUSE

IN BUTTERMILK GRAVY

(Note: The Evanses skin their game birds.)

Flour lightly the breast, legs and upper back with inner joint of wings attached, liver, and heart. Brown in corn oil. After turning, cover with a tight lid and cook on low heat for an hour or more. Salt and turn occasionally and add a small amount of water, replacing lid, until golden brown and tender. Remove to a heated serving dish. Make gravy with flour and water in the browned residue in the skillet, thicker than desired. In the last minute or two, thin with buttermilk—about ¼ cup to a grouse. Serve around the grouse.

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