• 1 ruffed grouse breast or 1⁄2 pheasant breast, sliced into strips

• 4 slices of thick sliced bacon

• 1 large garlic clove, minced

• 1⁄2 C. fresh peas

• 1 C. half-and-half cream

• 4 Tbsp. of grated parmesan cheese

• 1 dash rosemary

• 1 dash sage

• 1 dash thyme

• 1 dash basil

• 1 dash marjoram

• 1 tsp. fresh tarragon

• Sliced mushrooms

• Linguine


Dice bacon and brown over medium heat. Drain and remove, leaving 3-4 Tbsp. of grease.

Brown grouse breast in bacon grease, adding spices and minced garlic as it cooks.

Once browned, add cream, peas, mushrooms, and cooked bacon. Simmer until cream begins to thicken.

Add parmesan cheese to further thicken sauce, and serve over linguine.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.