Small game season has started in Norway, so this Sundays dinner was 2 grouses(ptarmigan) shot last Sunday.
I cut the grouses so the whole breast (two fillets and their breast bone) were in one piece, then cut the carcass in pieces (two times two legs + back and wings).
I browned the breasts and livers just with salt and pepper in a pot with hot butter, then took them up and reserved tham. I then browned the carcass pieces, hearts and giblets in the same butter with onion, thyme, salt and pepper, added water and a stick of cellery, and let simmer for a couple of hours. Strained the stock, added Creme freshe, thickened with corn starch and put the breasts, livers, hearts and legs back in the gravy. Simmered until the breasts were done.
Served with plain boiled potatoes,steamed broccoli, cranberry sauce. And red wine.
Starter was individual platters with iceberg salad, yellow bell peppers, red cherry tomatoes, shredded leek and cold salmon (leftovers) and a dill/lemon/yoghurt sauce. Hubby was very satisfied :-)

Ingrid