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Alder Cone Smoked Grouse W/ Fern Root Glaze & Salal Sauce
Yield: 4 Servings

2 tb licorice fern root
2 tb Gewurztraminer icewine
3/4 c water
3 c dried alder cones
2 wild grouse breasts, bone in and skinless

1 1/3 c water
1 1/2 c Pinot Blanc wine
3 1/2 c salal berries
1 1/2 tb maple syrup
1 1/2 tb black peppercorns
8 juniper berries
1 1/2 tb balsamic vinegar

In a small covered sauce pan, gently simmer fern root in icewine
and water for 20 min. Pour into a glass jar, seal and let stand at
room temp for 12 hours. Strain into a small saucepan and boil,
uncovered, on high until reduced to a thick syrup. Set aside.

Heat alder cones in a large aluminum foil lined sauce pan over high
heat until they smoulder. Reduce heat to low; place grouse breasts
directly on top of the smouldering cones. Lightly brush the breasts
with the fern root glaze; cover pan tightly. Smoke breasts for 3
hours or until cooked but not dry. Remove the meat from the bone
and serve with Juniper-Salal Berry Sauce.

Pour 1 cup water and the wine into the bottom of a per- forated
double boiler. Place the salal berries in the top section. Cover;
simmer gently for two hours. Gently press berries with a rubber
spatula to extract remaining juice. Discard berries; reserving
syrup in the bottom of the double boiler.

To the salal syrup, add the maple syrup, peppercorns, juniper
berries, remaining water and balsamic vinegar. Bring to the boil
and immediately remove from the heat; let stand an hour before
returning to the heat. Cook, uncovered, until slightly thickened.
Refrigerate until needed.


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