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Sauteed Grouse With Apples, Cream and Calvados
Our thanks to Tim Tufts for this recipe.

~ 4 boneless, skinless grouse breasts
~ salt and pepper
~ 1/4 cup butter
~ 2 spy apples (or other tart crisp apples) peeled and sliced
~ 1 tsp chopped fresh thyme
~ 1/2 cup dry white wine
~ 1/2 cup whipping cream
~ 2 tbsp calvados or brandy

Season birds inside and out with salt and pepper.

Heat 2 tbsp butter in a skillet over medium heat. Add the apples and thyme and sauté until the apples are soft, about 5 minutes.

Remove the apples and add remaining butter.

Add grouse and sauté 3 minutes on each side or until golden brown on both sides.

Pour in wine and bring to a boil. Reduce until about 2 tbsp remains.

Add the cream and calvados. Simmer until just thickened and juices run clear. Stir in apples.

Serve over cooked, sliced new potatoes.


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