Three Sisters Stew with Grouse
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 people
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Calories
518 kcal
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Course
Main Course, Soup
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Cuisine
American
Three Sisters Stew with Grouse
Description
This stew begins with roasting grouse carcasses to develop rich flavor and optionally making a broth by simmering the bones with bay leaves. Separately, the grouse breasts are removed for later use. Butter sautéed onions and garlic form a flavorful base, enhanced by tomato paste and the addition of wheat berries or barley for texture.
Cooked great northern beans and fall squash provide sweetness and earthiness, while fresh minced sage adds herbal warmth. Sweet corn and wild greens like lambsquarters or spinach add variety and freshness. Cheddar and Parmesan cheeses add saltiness and depth, balanced with cider vinegar and freshly grated black pepper for brightness. The stew simmers to meld these flavors into a filling dish.
Though grouse is traditional, substitutions like chicken, rabbit, or squirrel are practical. Vegetarian versions can be prepared by skipping meat and using vegetable broth. The recipe’s layered flavors and mix of textures make it a versatile stew suited to cooler weather meals.
Ingredients
OPTIONAL GROUSE BROTH
- 2 grouse whole, breasts removed and reserved
- cooking oil to coat birds
- salt
- 3 bay leaf
STEW
- 3 tablespoons butter unsalted
- 1 onion large white or yellow, chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup wheat berries optional, or pearled barley
- salt (smoked salt if you have it)
- 2 to 3 cups great northern beans cooked
- 3 cups winter squash cubed
- 2 tablespoons sage fresh, minced
- 3 cups sweet corn
- 1/2 pound lambsquarters spinach, dandelions, turnip greens, etc, or other green
- black pepper freshly grated cheddar or parmesan; all to taste
- cheddar cheese
- Parmesan Cheese
- cider vinegar
Instructions
- Regardless of whether you are making broth or not, you will want to roast your birds at 400°F until well browned, about 1 hour. Before you roast them, remove the breasts and set aside, then salt and lightly oil the carcasses.
BROTH
- If you are then making a broth, cover the two roasted carcasses with water by about an inch in a large pot or Dutch oven, and simmer with the bay leaves for up to 4 hours. Strain the broth and pick all the meat off the bones. The roasting and broth-making can all be done up to a few days ahead of time.
STEW
- In a large pot or Dutch oven, heat the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the minced garlic and cook for another minute.
- Add the wheat or barley and stir well. Cook a minute, then add the tomato paste. Stir well and let all this cook for a few minutes, until the tomato paste darkens a bit.
- At this point add the broth you made, or 2 quarts of pre-made broth -- chicken, vegetable, grouse, whatever. Also add the shredded meat from the roasted carcasses if you've made broth, or, if you haven't, drop the roasted carcasses into the stew. Simmer until the meat is tender, about 2 hours. Add salt to taste.
- If you didn't make broth, now is time to remove the meat from the bones. If you did, move to the next step. Either way, this is a good time to dice the breast meat of your birds.
- Add the squash and minced sage and cook for 30 minutes. Add the cooked beans, corn, greens and the diced breast meat. Simmer all this for 10 minutes.
- Finish the stew by adding salt, ground black pepper and cider vinegar to taste. Ladle the stew into bowls and grate some cheddar or parmesan over top.
Notes
- Grouse can be replaced with chicken, rabbit, or squirrel as alternatives depending on availability.
- A vegetarian version is possible by omitting meat and using vegetable broth instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 125mg | 42% |
| Sodium | 119mg | 5% |
| Potassium | 1072mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 13185IU | 264% |
| Vitamin C | 48mg | 53% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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