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Wild Rice and Grouse
Our thanks to Dick Dawson for this recipe.

~ 3 grouse, de-boned and cut into chunks
~ olive oil
~ 1 1/2 cups cooked wild rice
~ 1/2 cup butter, melted
~ 1 can beef consume
~ 1 can cream of celery soup
~ 1 can, 8 oz, sliced water chestnuts
~ 1/2 lb sliced mushrooms. canned okay, fresh better
~ sliced almonds

Heat a little olive oil in a skillet. Add the grouse chunks and cook until browned on all sides.

Remove and drain on paper towels.

In a large bowl combine the beef consume and soup.

Add the rice, butter, water chestnuts, mushrooms and cooked grouse. Stir together.

Spray a baking dish with non-stick spray.

Spread the mixture evenly in the dish. Top with sliced almonds.

Bake at 350 degrees for 1 hour.

Serve and enjoy.

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