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Sage Grouse in Gravy

1 Sage Grouse, cut in pieces
1/2 c Oil, olive
1/2 c Wine, blush or white
1 cn Soup, Cream of Mushroom
1 cn Chicken broth
1 pk Soup, Lipton onion mix


Dredge sage grouse in flour. Brown in a large heavy skillet. Remove grouse and deglaze pan with wine. Add soup, soup mix and about half of the broth; stir. Put the grouse back in the pan, cover and simmer for 1 hour or until the meat is tender. Add more broth if necessary. Serve over rice or noodles.


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