GROUSE & DUMPLINS'

Grouse & Dumplins'

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Peggi Anne Tebben

By
@cookiequeen

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Method:
Stove Top

Ingredients

  • ·
    4 large or 6 small grouse
  • 1 c
    flour
  • ·
    cooking oil
  • ·
    white pepper, dusting
  • ·
    onion salt, dusting
  • 2 pinch
    sweet basil, ground
  • 1/4 tsp
    garlic clove, minced
  • ·
    stock or chicken broth
  • DUMPLINS'

  • 1 1/2 c
    flour, sifted
  • 3 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 tsp
    sugar
  • ·
    lukewarm water **i use buttermilk. much lighter.
  • GRAVY FOR GROUSE AND DUMPLINGS

  • ·
    stock
  • 3 -5 Tbsp
    cornstarch
  • 1/8 c
    margarine
  • 1/4 c
    milk

How to Make GROUSE & DUMPLINS'

Step-by-Step

  1. Bone grouse by removing breast meat from keel. Cut legs away from bony backplate with game shears and discard backplate.
  2. Parboil breasts and legs for 1 hour in large pot or pressure cook 10 minutes.
  3. 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.
  4. Remove meat and set aside.
  5. When dumplings and gravy are complete, place meat and dumplings on a dish and smother with gravy.
  6. FOR DUMPLINS'
  7. 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.
  8. GRAVY FOR GROUSE & DUMPLINS'
  9. 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.

Printable Recipe Card

About GROUSE & DUMPLINS'

Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom



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