Comfort foods in the fall with fresh game birds from Minnesota. This year when hunting in George Washington State Forest, my husband got his limit of birds. (10) I did not go with this year, but non the less, we had birds to process and and this is what I came up with to use the little bits that were left on the bones after we made bone broth. Grouse wild rice.
1 cup wild rice
1/2 cup carrots
1/2 cup celery
1/2 cup green onions
2 bunches of freshly grown rosemary
1 cup cooked grouse
1/4 cup butter
Cook wild rice ahead of time for about 40 minutes in a rice cooker.
Sauté carrots, onions, celery, and rosemary with the butter for 30 mins on low or until softened.
Add in the grouse and brown for another 15 minutes.
Add in the cooked wild rice, stir and cook for another 5 mins with some more butter.
Dish up and serve with more fresh rosemary on top.