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.