It’s harvest season and we are enjoying some wild grouse from Northern Nevada in a classic comfort dish commonly known as Chicken & Dumplings. Our Wild Grouse & Dumplings is warm, creamy and has bourbon in it! This is a gourmet game bird recipe, but you can easily substitute with chicken. We made ours as a gluten free recipe and could not tell a difference in taste. This recipe works with regular all purpose flour as well as gluten free. Serve it with Two Bitch™ Bourbon neat.
Servings: Makes 5 good sized bowls. You may want to double it for leftovers!
INGREDIENTS
Sage Stew
- 3 Medium grouse
- 1 yellow onion, diced
- 4 carrots chopped
- 3 stalks of celery chopped
- 5 Tbsp butter or bacon grease
- drizzle of oil or avocado oil
- 1 tsp salt
- 1/3 cup of Two Bitch™ Bourbon
- 6 Tbsp all purpose flour or Gluten Free Flour (We used King Arthur measure for measure)
- 3 Tbsp Corn Starch or Arrow Root (We used Bob’s Red Mill Arrowroot Flour)
- 6 cups of chicken stock
- 1/2 cup heavy cream or milk alternative
- 1 tsp of thyme
- 1 tsp of rosemary
- 1 bay leaf
- 1 1/2 cups frozen peas
- fresh chopped parsley or chive for garnish
Dumplings:
- 2 cups all purpose flour or Gluten Free Flour (We used King Arthur measure for measure)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp of sugar or substitute allulose or erythritol
- 1 1/3 cups heavy cream or milk alternative
DIRECTIONS
- In a large dutch oven or sturdy pot add cleaned Grouse and fill with water to cover. Bring to a boil and simmer gently for 15 minutes. Remove from pot and set aside to cool about 10 minutes. Rinse pot.
- To your rinsed pot add butter and oil over medium high heat. Add chopped carrots, celery, and onion. Sauté for 10 minutes. Add salt and 6 Tbsp flour creating a roux with the vegetables until flour begins to brown. Reduce heat to medium low and add your Two Bitch™ Bourbon to deglaze. Enjoy the aroma! It’s okay to pour yourself a glass of bourbon at this point too!
- Add chicken stock, cream, thyme, bay leaf and rosemary and let simmer gently covered. Pull meat from grouse and chop then add it to the pot allowing to simmer gently while you make the dumplings.
- Dumplings: In a bowl combine flour, baking soda, salt, pepper, sugar (or sugar substitute) and mix. Add cream or milk alternative and stir until combined. If needed, add more cream until dough comes together. Try not to over work the dough. Use a spoon to scoop 1 1/2 inch dumplings into the stew. Cover and steam for 15 minutes. Resist the urge to remove the lid during steaming time.
- Ladle into a bowl and enjoy paired with a neat pour of Two Bitch™ Bourbon