Cacciatore-style works great with almost all poultry and fowl. Pan-fried blue grouse with mushrooms and lots of tomatoes is a perfect example.
2 blue grouse, cut in serving pieces
2 tablespoons olive oil
3 cloves garlic, pressed
2 large cans tomato paste
2 large cans tomato sauce
1 tablespoon Italian seasoning
2 medium cans stewed tomatoes
2 small onions, diced
1 can olives, sliced
2 small mushrooms, sliced
Saute pressed garlic in olive oil 2-3 minutes until brown. Lightly brown birds in olive oil.
While birds are frying, mix tomato paste and tomato sauce together in bowl along with 1 Tbsp Italian seasoning. When birds are lightly browned, transfer them to large casserole dish or Dutch oven.
Pour mixture of tomato sauce and tomato paste over them. Then add stewed tomatoes. Place vegetables over the top and sprinkle additional Italian seasoning over the top. Bake at 350-375 degrees F for 1 hour. Serve over rice.
luckytrim
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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