Baked Grouse with Wild RIce

Baked grouse, wild rice, vegetables and apple - could we get any more autumn with this recipe? Baked grouse is a great dish to serve family style. Use a pot holder or trivet to protect the table from the hot pan. Add a large spoon for serving and you're good to go.

2 (1½ lb) grouse
coarse sea salt
black pepper, freshly ground
½ cup onion, chopped
½ cup mushrooms, chopped
1 (10½ oz) can condensed consommé
1/8 tsp. oregano, crumbled
1 cup wild rice
water
1 onion, chopped
2 carrots, chopped
1 apple, peeled and chopped
10½ oz cream of mushroom soup
¼ cup light cream
¼ cup red wine

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Rub grouse inside and out with salt. Combine onions, mushrooms, consommé, oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40-45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt.

Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down.

Roast for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1½-2 hours.

Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles.

Spoon sauce over grouse. Garnish with additional cooked wild rice.

Makes 4 servings.