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    Grouse To Death

    1/2 oz Lemon Juice dash Angostura Bitters 1 1/2 oz Scotch 1/2 oz Blackberry Schnapps splash Vanilla Syrup Stir with ice & strain over fresh ice
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    Smoked Grouse Thigh with Chestnuts

    1 oz. salt 2 oz. Pennsylvania clove honey 1 tsp. juniper berries 2 oz. water 4 oz. white grape juice 2 grouse thighs, bones removed 2 oz. ground grouse trimmings, chilled 1 oz. heavy cream, chilled salt and pepper, to taste 2 oz. chestnuts, roasted, chopped, chilled 1 tsp. apple thyme, chopped...
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    Roast Breast with Lobster Mushroom

    1 Ruffed grouse, 16 oz. 1/2 tsp. shallot, pared, minced 1/8 tsp. garlic, pared, minced 1/4 tsp. basil, finely chopped 1/4 tsp. thyme, finely chopped 2 oz. white wine 2 oz. olive oil 2 oz. lobster mushroom salt and pepper, to taste 1 tbsp. olive oil Remove and reserve grouse legs and thighs...
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    Medley of Ruffed Grouse Ligonier

    Roast Breast with Lobster Mushroom Smoked Grouse Thigh with Chestnuts and Apple Thyme Braised Legs with Cabbage and Mustard Seed Roasted Vegetables Braised Stuffed Celery TO SERVE Fan braised legs and cabbage to right of center of oval platter. Place 1 stuffed celery rib at top-center...
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    Braised Stuffed Celery

    2 celery ribs, 3-in. long 1 pt. chicken stock 1 pt. water 1 tsp. salt 1 potato (2-oz.), pared 2 oz. milk 2 tbsp. butter salt and pepper, to taste 4 garlic cloves, pared 1 oz. Bourbon 1 oz. grouse demi-glace Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch...
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    Braised Legs with Cabbage

    1 oz. olive oil 2 grouse legs 2 Savoy cabbage wedges, 1 oz. each MATIGNON: 1 tbsp. maple-cured bacon 1 tbsp. onion, pared, brunoise 1/2 tbsp. carrot, brunoise 1/2 tbsp. celery, brunoise 1 oz. Balsamic vinegar 1/8 tsp. mustard seed 3 oz. chicken stock 1 oz. Dijon-style mustard 2 oz. grouse...
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    Honey Smoked Turkey Glaze

    1 part Triple Sec 1 part Honey Br'er somebody asked about honey baked turkey. I mix honey with triple sec and paint it on the bird (turkey, duck, grouse, chicken) about an hour before the finish. It really holds the smoke on so you don't want to do it too early.