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Continued: Recipe: Venison Daube

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  • Last update: November 27, 2013 - 2:00 PM

Serves 4.

Note: Crosse & Blackwell mint sauce is available at Cub, Lunds and Byerly’s stores. Recipe from Steve Hoffman.

4 grouse breasts (ruffed, spruce, or sharptail — quail and pheasant will also work)

1 bottle (5 ¾ oz.) Grosse & Blackwell mint sauce (see Note)

• 1/2 c. dry white wine

• Salt and pepper to taste

• 1/2 c. chopped shallots

• 2 tbsp. butter

Spicy Apple-Pear Chutney (see recipe)

Directions

Preheat oven to 325 degrees.

Place breasts in a large casserole. Add mint sauce, wine, salt and pepper.

In a small skillet, sauté shallots in butter until transparent. Pour over grouse.

Cover and bake for 1 1/2 hours or until tender. Serve with Spicy Apple-Pear Chutney.

Nutrition information per serving:

Calories 310 Fat 20 g Sodium 120 mg Saturated fat 8 g Carbs 13 g Calcium 27 mg

Protein 18 g Chol 116 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 2½ lean meat, 2½ fat.

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