Ruffled Grouse in Mushroom Sauce

serves 6

    2 Slices of Bacon
    2.5-3 lb. grouse, boned
    1 Can Cream of Mushroom
    1 Clove Garlic (minced)
    1 tsp. dried basil, crushed
    1 medium onion sliced
 In 10 inch skillet, cook bacon until crisp, transfer to paper towel saving the drippings in the pan. Crumble bacon; set aside. Over medium heat, in hot drippings brown the meat 10 minutes or until browned on all sides. Spoon off fat. Add soup, garlic, basil; stir until smooth. Heat until boiling. Reduce heat, cover let simmer 20 minutes. Add onion, cook 15 minutes more or until meat is no longer "Pink" and juices run clear, stirring occasionally. Serve over rice. Sprinkle with reserved bacon, garnish with basil.

Thanks to Daniel Stockton for sending this one in.

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