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Grouse Penne in a Morel & Parmesan Cream Sauce

Ingredients

Instructions

  • 1. Place strips of grouse breast meat into a bowl and lightly coat with WC Lemon Olive Oil and season with desired amount of WC Tuscan or Sagebrush Spice Blend.
  • 2. Gently saute grouse breast pieces in a pan over medium heat (turning as you cook them) that you have lightly coated with olive oil and a pat of butter, with garlic and shallots.
  • 3. Cook until meat is close to done, then remove ingredients and set aside in a bowl.
  • 4. [Morel Sauce Directions:]
  • 5. Place saute pan that you just used back on stovetop and bring to medium temperature setting.
  • 6. When the pan is heated, saute 2 cups of the morels in WC Basil Olive Oil and butter, with garlic and shallots, while constantly stirring for approx. 5 minutes.
  • 7. Deglaze the pan with white wine and brandy and cook for 3 minutes longer, and then add cream.
  • 8. Reduce heat to low setting and then cooks auce so that it thickens.
  • 9. Add the remaining mushrooms to sauce, along with sea salt and pepper to taste, and then add grouse meat mixture to sauce.
  • 10. Stir to incorporate all ingredients, and when sauce is slightly thick, add Parmesan cheese and stir so it melts into the sauce.
  • 11. Serve grouse and sauce voer hot penne pasta and sprinkle with shaved or shredded Asiago cheese.

Instructions

  • 1. Place strips of grouse breast meat into a bowl and lightly coat with WC Lemon Olive Oil and season with desired amount of WC Tuscan or Sagebrush Spice Blend.
  • 2. Gently saute grouse breast pieces in a pan over medium heat (turning as you cook them) that you have lightly coated with olive oil and a pat of butter, with garlic and shallots.
  • 3. Cook until meat is close to done, then remove ingredients and set aside in a bowl.
  • 4. [Morel Sauce Directions:]
  • 5. Place saute pan that you just used back on stovetop and bring to medium temperature setting.
  • 6. When the pan is heated, saute 2 cups of the morels in WC Basil Olive Oil and butter, with garlic and shallots, while constantly stirring for approx. 5 minutes.
  • 7. Deglaze the pan with white wine and brandy and cook for 3 minutes longer, and then add cream.
  • 8. Reduce heat to low setting and then cooks auce so that it thickens.
  • 9. Add the remaining mushrooms to sauce, along with sea salt and pepper to taste, and then add grouse meat mixture to sauce.
  • 10. Stir to incorporate all ingredients, and when sauce is slightly thick, add Parmesan cheese and stir so it melts into the sauce.
  • 11. Serve grouse and sauce voer hot penne pasta and sprinkle with shaved or shredded Asiago cheese.

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