3 Reviews of Smothered Pheasant or Grouse

From: TeresaS

On Oct 16, 2007

Excellent, excellent, excellent!! This is a dish that the main ingredient is out front and center. It is not over powered by the other ingredients. I did cut the recipe in half and also used the tiny carrots, boiled. They worked great..I sauted them (about 1/2 cup) with the celery and onion till tender. I cooked everything in a cast iron skillet and covered with the cast iron lid. This came out moist, tender and you can really taste the pheasant. Thanks ladypit for posting

From: Big Kahuna in Alaska

On Nov 10, 2008

I added carrots and mushrooms along with the celery and onions and left them in large chunks, carrots quartered, mushrooms in half, same with celery and onion, then added 1/2 cup dry wine instead of water to pheasant, covered with thyme, parsley, salt and fresh ground pepper----wow

From: SukiB

On Oct 5, 2009

My first time cooking grouse - I used chicken broth instead of plain water and added a bit of oregano to the flour... The grouse turned out remarkably tender with no game-taste at all. This is a keeper!