Title: Roast grouse with wild rice
 Categories: Poultry, Game
      Yield: 4 Servings
 
      2    Grouse, about 1-1/2 lbs each
           Salt
    1/2 c  Chopped onion
    1/2 c  Chopped mushrooms
      1 c  Condensed consomme'
           (10-1/2 ounces)
    1/8 ts Crumbled oregano
      1 c  Wild rice
           Water
      1 md Onion; chopped
      2    Carrots; chopped
      1    Apple; peeled and chopped
      1 cn Con Cream of mushroom soup
           (10-1/2 ounces)
    1/4 c  Light cream
    1/4 c  Red wine
 
  Rub grouse inside and out with salt.  Combine onions, mushrooms,
  consomme', oregano, and wild rice.  Bring to a boil and simmer until
  rice is tender, about 40 to 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 in a preheated 350 F. oven for 30 minutes.  Turn grouse breast
  side up and roast until brown and tender, about 1-1/2 to 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.
  
  Adapted by Clifford Warling, The Blue Horse (St. Paul, Minnesota)
  Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
  courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
  MINTZIAS) On 23 NOV 95 232106 -0800