This recipe is soooo good. The dumplins' are so light. I use buttermilk in the dumplins' where it calls for water. These are good served with a dinner salad & veggies on the side.
You can also eat it as a soup.
Bone grouse by removing breast meat from keel. Cut legs away from bony backplate with game shears and discard backplate.
Parboil breasts and legs for 1 hour in large pot or pressure cook 10 minutes.
Coat meat with flour and place in deep Dutch oven heated with oil. Lower heat and dust meat with white pepper, onion salt, basil and garlic. Distribute garlic evenly over meat. Add stock or chicken broth
to fully cover meat. (This stock will be used to cook the dumplings and make the gravy.) Cover and simmer until tender.
Remove meat and set aside.
When dumplings and gravy are complete, place meat and dumplings on a dish and smother with gravy.
In large bowl, sift together flour, baking powder, salt and sugar. Make a dough by adding lukewarm water slowly until proper consistency is reached. **I use buttermilk instead of water. Bring stock used to cook grouse to gentle boil and drop dumpling dough into liquid using a tablespoon. Remove finished dumplings and set aside.
GRAVY FOR GROUSE & DUMPLINS'
Remove 1 cup of stock from Dutch oven used to cook grouse and add cornstarch to make a thickener the consistency of whole milk. Add margarine and milk to remaining juice in Dutch oven. Stir. Bring to low boil and add thickener until gravy is smooth. Pour gravy over meat and dumplings.