Creamed Grouse
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Gravy Ingredients:
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Melt butter in 4-6 quart pressure cooker and brown the birds. Add 1/2 cup water. Cover pressure cooker and cook for 15-20 minutes or until tender and meat comes off bone. Season. Remove birds; take meat from bones.
To make gravy, heat 2 cups broth from cooker (if not enough broth add water), with 1 cup cream. Add 2 tablespoons cornstarch, dissolved in cold water, stir until thickened. Reheat meat in gravy. Serve with whipped potatoes, rice or noodles.
To make gravy, heat 2 cups broth from cooker (if not enough broth add water), with 1 cup cream. Add 2 tablespoons cornstarch, dissolved in cold water, stir until thickened. Reheat meat in gravy. Serve with whipped potatoes, rice or noodles.