Peppered Grouse In Red Sauce
By Hookemharry


What you need:

 

Two grouse breasts

One 15-ounce can chopped tomatoes with juice

Four tablespoons olive oil

One small onion – chopped

One clove minced garlic

Half teaspoon oregano

Half teaspoon crushed red pepper

Half teaspoon black pepper

One cup chopped green bell peppers

Four cups cooked white rice

 

What you do:

Put the olive oil in a large sauce pan, set on medium high heat and add the onions and garlic. Cook until the garlic is gold in color, then add the rest of the ingredients except for the rice and grouse.

Simmer the mixture for 15 minutes.

Debone the breasts and cut diagonally into half-inch wide slices and add to the simmering tomato sauce mixture. Bring back to a simmer and cook for 10 more minutes and serve over the rice when done.

A note to friends:

I also want to tell my Montana friends that I am making a move from Lolo to Arizona, but my columns will continue to roll on. You may get a bit more of a Southwest twist on occasion. I will still be doing seminars and writing recipes and hope to visit my friends in the Northwest every summer.

My Web site is the same and I will be available for any questions by e-mail at Padlfsh2@aol.com Be healthy and remember: Keep what you need and leave the rest for seed.

 






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