• 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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.