The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun? Bugling bulls or flushing grouse? Either adventure awaits a mere hour’s drive from my porch. An embarrassment of riches, sure, but still a tough choice. Sometimes I let my appetite decide, and last week I had a craving for one of my favorite comfort foods: grouse and dumplings. A play on the southern classic—chicken and dumplings—this hearty stew symbolizes a shift in seasons around my house, and it’s also a great way to make use of the whole bird. I used two ruffed grouse in this rendition, but feel free to use any combination of upland birds. This recipe borrows heavily from Hank Shaw’s Pheasant & Dumplings recipe, with a few adjustments to save time. Enjoy!
Stock Ingredients:
2 Ruffed Grouse, cleaned
1 white onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 bunch parsley
4 garlic cloves, chopped
3 bay leaves
1 pinch salt
1 pinch pepper
1 tsp dried thyme
Stew Ingredients:
4 T butter
2 carrots, chopped
2 celery stalks, chopped
4 T AP flour
½ cup sherry
1 cup frozen peas
1 cup chopped parsley
¼ cup heavy cream
Salt and pepper to taste
Dumpling Ingredients:
2 cups self rising flour
1 cup buttermilk (approx.)
Instructions:
- Combine broth ingredients and add water until everything is just submerged, about 6 cups. Simmer for at least two hours, until the meat on the birds is tender. Remove meat from birds and set aside. Strain the broth and discard the vegetables, spices, bones, etc. Reserve broth.
- Heat butter in a large pot and add carrots and celery, cooking for a few minutes. Add flour and cook on low heat until the flour has a nutty smell and is slightly darkened in color. Add the sherry and cook for a minute, then add the broth. Simmer until veggies are soft, then add the meat and peas.
- In a mixing bowl slowly add buttermilk to the flour, whisking lightly, until it has the consistency of biscuit dough. Do not overmix.
- Bring the stew to a light boil, then coat a large metal spoon with the broth. Scoop a 2-4 tablespoon sized dollop of the dumpling dough and drop it gingerly in the broth. Continue until you’ve used up the dough, but do not crowd the dumplings. Lightly baste them with the broth for a few minutes to cook them through.
- Turn off the heat and carefully stir in the heavy cream, parsley, and salt and pepper to taste. Serve with more cracked pepper and hot sauce if you like.
About Micah Fields
Micah lives in Helena and is the Stewardship Leader for the Montana BHA Chapter.