This one is easy, only takes a few minutes to prepare, but very tasty. Works best with Ruffed Grouse or Hungarian Partridge since both have light breast meat. The end result is a light, tender, savory bird!

Larry Copenhaver

INGREDIENTS

• 1 Ruffed Grouse or 2 Hungarian Partridge
• ½ TSP celery seed
• ¼ TSP ground white (or black) pepper
• 1 apple cut into wedges
• 1 TSP butter
• 12 sq. inch sheet aluminum foil

PREPARATIONS

• Preheat oven to 375 degrees.
• Rinse bird(s), pat dry.
• Rub inside and out with celery seed and pepper.
• Place butter inside bird, also insert as many apple wedges as will fit. (Eat the rest!!!)
• Place on foil and roll ends and middle to enclose bird, place on pie tin in oven.
• Roast for 1 hr. and 45 minutes.
• Remove from foil, remove meat from bones, drizzle broth over meat; serve with rice
  pilaf or a colonial rice and vegetable.

Colonial Rice…

Ingredients:

• 1 cup long-grained white rice
• 2 cups chicken broth/bouillon
• 1 carrot chopped
• ½ green bell pepper minced
• ¼ cup minced onions
• 2 cloves garlic finely minced
• 3 TBS butter

Preparations:

• Melt butter in a saucepan on medium high heat, but do not brown or burn.
• When hot, add onions, peppers, carrots and garlic and sauté until peppers appear transparent.
• Add rice and sauté, stirring occasionally, until mostly browned.
• Add broth, should boil immediately, (no problem if not, just bring to boil on high heat,) and stir until a rolling boil is maintained.
• Cover; turn heat down to medium low. Check after 10 minutes; if still boiling rapidly, turn heat down another notch. After 20 minutes total time elapsed, water will almost be gone; taste; if tender then serve; if somewhat tough or crunchy, add ¼ cup water and cook for another 5 minutes or until water is absorbed. Ready to serve.