Grouse Carbonara

Grouse Carbonara

wtorek, 4 lutego 2014

Grouse Carbonara

Time: 25 mins

Ingredients

• 1 ruffed grouse breast or 1/2 pheasant breast, sliced into strips
• 4 slices of thick sliced bacon
• 1 large garlic clove, minced
• 1/2 cup fresh peas
• 1 cup half-and-half cream
• 4 tablespoons of grated parmesan cheese
• 1 dash rosemary
• 1 dash sage
• 1 dash thyme
• 1 dash basil
• 1 dash marjoram
• 1 teaspoon fresh tarragon
• sliced mushrooms
• salt and pepper
• linguine

Directions

• 1 Dice bacon and brown over medium heat. Drain and remove, leaving 3-4 tablespoons of grease.
• 2 Brown grouse breast in bacon grease, adding spices and minced garlic as it cooks.
• 3 Once browned, add cream, peas, mushrooms, and cooked bacon. Simmer until cream begins to thicken.
• 4 Add parmesan cheese to further thicken sauce, and serve over linguini.