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This recipe works well with any upland game birds.
Place the above ingredients in a stockpot and cover with water. Bring to a boil and allow to simmer for 45 minutes.
Remove the grouse and debone the meat from the legs, thighs, and breasts, and cut into cubes. Use a strainer to remove the vegetables and spice and retain the ready stock.
Take ½ cup of broth and set aside for thickening stew with cornstarch.
Using a Camp Chef cast iron Dutch oven, bring the stock to a boil, and add the onion, celery, carrots, potatoes. Simmer for 10 minutes and add the frozen peas. Simmer for 5 minutes with a lid on the pot. Vegetables will still be firm. Add cubed grouse meat and bring the contents back to a boil.
Thicken the stew by mixing the retained broth to the cornstarch and whisk together. Turn the heat to medium and slowly add the starch mixture to the stew and stir until it thickens. Reduce heat to low and place the lid on the Dutch oven.
Sift the flour, baking powder, and salt together and cut in the shortening using a fork or pastry blender. Add the milk and mix but do not work the mixture too much (the less mixing, the more tender and fluffier the biscuits). Knead a few times on a lightly floured surface. Pat out to ¾-inch thickness and cut with a biscuit cutter or into 2-inch circles.
Place the biscuits on a baking sheet and place in an oven preheated to 425°F and bake for 25 minutes or until golden brown.
Place the biscuits on top of the stew and serve. The biscuits will stay crisp on the top and bottom and served with the partridge pie or stew.
Submitted by Brad Fenson