What you need.
Two grouse – boned and cut into cubes
Half pound venison sausage – Polish or German is best – cut into chunks
Four tablespoons olive oil
Salt nand pepper to taste – you can use black and ground red popper
One large onion – chopped
One green bell pepper – diced
Three cloves garlic – minced
Four sticks celery – chopped
One eight ounce can tomato sauce
Half pound fresh mushrooms – stems removed
One cup red wine
Two cups chicken broth
Four cups cooked white rice
What you do.
Put olive oil in a large stock pot and add the grouse. Salt and pepper to taste and remove from pot when birds are browned. Now add the sausage and brown and then remove from pot. In the same pot add the onion, bell pepper and celery and cook for five minutes. Add the grouse sausage and the rest of the ingredients except for the rice. Bring to a boil and reduce to a simmer and cook covered for one hour. While it cooks check to be sure there is enough liquid and add broth or water if needed. Stir occasionally to prevent sticking to pot. When done put a portion of rice on each plate and cover with grouse mixture. There is plenty for seconds and folks do ask for seconds.