Ingredients:

• 3 to 4 boneless grouse breasts, but into bite size pieces (chicken or pheasant may be substituted)
• Oil
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 2 carrots diced
• 2 parsnips diced
• 1 C. mushrooms sliced
• 1 red or green pepper diced
• 1 rib celery diced
• 1 onion chopped
• 2 cloves garlic minced
• 1/4 C. flour
• 1 tsp. rosemary
• 1 tsp. marjoram
• 1 1/2 C. chicken broth
• 3/4 C. milk
• 1 T. lemon juice

Preparation:

Heat oil on medium-high heat. Combine salt and pepper and sprinkle over meat. Brown in oil; remove meat and set aside.

In same skillet, sauté carrots, parsnips, mushrooms, peppers, celery, onion and garlic until soft. Combine flour, rosemary and marjoram and sprinkle over vegetables. Cook, stirring until flour is absorbed and browned.

Add broth, milk and meat and stir. Cover, reduce heat to medium low and simmer for 30 minutes, stirring occasionally. Stir in lemon juice and remove from heat.

Serve with hot biscuits.