Pan Fried Grouse

• 2 large or 4 small grouse, cut in quarters
• 5 Tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup dry sherry
• 2 Tablespoons flour
• 1/2 cup evaporated milk
• other items to taste (chopped green onion, mushrooms, capers, etc.)

1. Sprinkle grouse quarters with salt and pepper.
2. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes).
3. Reduce heat.
4. Add 1/4 cup cooking sherry.
5. Cover and cook an additional 10 minutes.
6. Remove grouse pieces to a covered dish and keep warm.
7. Decant half the fluid in the pan.
8. Increase heat.
9. Add flour, scraping to blend and brown
10. Add 1/4 cup cooking sherry and other items to taste (or just the sherry)
11. Add, while stirring, water and evaporated milk to gain desired consistency.
12. Serve grouse pieces with the gravy over the top.

quarters, olive oil, salt, fresh ground pepper, sherry, flour, milk, other items

Taken from www.epicurious.com/recipes/member/views/pan-fried-grouse-50109449 (may not work)