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Northern Woods Wild Fowl by Cabela's Staff

Ingredients

  • Use whole or quartered pheasant, quail, grouse, or other wild fowl

    Sauce
  • 1/4 cup onion, chopped fine
  • 2 TBS oil
  • 1 TBS cornstarch
  • 1 cup chicken broth (or 2 tsp. chicken bouillon granules dissolved in 1 cup water)
  • 1 tsp. brown sugar
  • 1 tsp. orange peel, grated
  • 1/4 cup orange juice
  • 1 cup fresh seedless grapes
  • 1/4 tsp. fennel seed, crushed
  • 2 TBS parsley
Directions:  Roast fowl, cover in oven at 300 degrees, unseasoned or cut fowl in quarters and coat with a mixture of 1/4 cup flour and 1/2 cup crushed corn flakes. Fry in 2 TBS oil until tender. Set aside. Make sauce by sautéing onion in oil until tender. Stir in corn starch, broth, brown sugar and orange peel. Bring mixture to boil and stir until it thickens. Add orange juice, grapes, parsley, fennel seed and a pinch of salt. Pour over fried fowl in oven casserole dish and bake at 350 degrees for 12 minutes. Roasted fowl can be brushed with sauce and returned to oven at 325 degrees to complete cooking.
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