1lbskinless grouse or pheasant breaststhis was 4 breasts for me
1cupparched wild rice
6-8ozor more wild mushroomsdepending on availability
6cupsmushroom stock or water
⅓cupfinely diced celery1 stalk
⅓cupfinely diced shallot or onion½ a small onion
2Tablespoonscrushed wild leek or ramp leavesoptional
4tablespoonsunsalted butterduck fat, or vegetable oil
2dried bay leavesoptional
kosher salt and pepper to taste
Instructions
Bring the grouse breasts to a simmer with the stock and wild onion leaves if using. Season lightly, and cook for 1.5 hours or until the meat can be pulled with a fork. Cool the breasts in the liquid and reserve.
Pour the wild rice into the cooking liquid, you should have about 4.5 cups left. Add the vegetables. Bring the stock, wild rice, celery and onions or shallots to a boil. Turn the heat down to low, cover, and cook for 20-25 minutes, or until the wild rice is tender but not over cooked.
Drain the liquid from the wild rice and reserve, then cover the rice and allow to steam with the residual heat. Pull the grouse meat into bite-sized pieces, then combine with the cooked rice and vegetables.
Heat the butter or oil, gently brown and season the mushrooms over medium high heat in a frying pan. Toss the mushrooms with the rice and grouse. Double check the seasoning and adjust to taste with salt, and additional butter if the mixture tastes dry.
Preheat oven to 300F. Pack the mixture loosely into a baking dish or cast iron skillet. Cover and reheat, in a 300 oven for 30 minutes or until hot throughout, then serve, garnished with the parsley and green onions.
Notes
Other mushrooms to use
I used the blue chanterelles because it's what I had. You can use just about any wild mushroom here, including dried ones, that you can add to the stock while the grouse simmers. Here's a few ideas. Golden ChanterellesChicken of the Woods