Wild rice casserole cooked in grouse stock with wild polyozellus mushrooms
1lbskinless grouse or pheasant breaststhis was 4 breasts for me
1cupparched wild rice
6-8ozor more wild mushroomsdepending on availability
6cupsmushroom stock or water
1/3cupfinely diced celery1 stalk
1/3cupfinely diced shallot or onion1/2 a small onion
2Tablespoonscrushed wild leek or ramp leavesoptional
4tablespoonsunsalted butterduck fat, or flavorful cooking oil
2dried bay leavesoptional
Bring the grouse breasts to a simmer with the stock and wild onion leaves, 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, then 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, then toss with the rice and grouse, double check the seasoning and adjust to taste with salt, and additional butter if the mixture tastes dry.
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.