1. In a Dutch oven, bring water, bay leaf and grouse to a boil. 2. Reduce heat; cover and simmer until meat is tender. 3. Remove grouse; cool. 4. Debone and cut into pieces. 5. In a skillet over medium heat, saute onion and mushrooms in butter until tender. 6. Add flour. 7. Stir in broth, lemon juice, salt and pepper; bring to a boil. 8. Cook and stir for 2 minutes. 9. Add grouse and heat through. 10. Add cream and parsley; mix well. 11. Heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
