Grouse Tetrazzini

Grouse Tetrazzini

As usual, I prefer to deviate from the “same old, same old” recipes and venture into a world of flavor and simplicity! I wanted to create a tetrazzini recipe that was similar to a traditional tetrazzini, but with entirely different ingredients to reduce calories and boost flavor. This rendition is sure to be a great hit in your home!

You can, as per usual, use ANY sort of game bird or turkey for this. It’s great for cleaning out last year’s birds too!


  • 6 oz Fettuccini, but you can try using spinach or edamame fettuccini as they add flavor! Regular fettuccini works just fine. But hey, why not be a rebel and try something new? I prefer the edamame fettuccini!
  • 2 tsp Olive Oilmoss - Grouse Tetrazzi Bird
  • 2 tsp chopped garlic
  • 3 leeks (white part only) but if you can’t find leeks, onions make a perfectly suitable substitution
  • 2 cups chopped porcini mushrooms but again, baby bellas or regular mushrooms are just fine
  • 1 cup chopped red pepper unless you want to kick it up a notch, then you can substitute with poblanos
  • 1 tsp fresh rosemary chopped and divided
  • 3 tbsp flour
  • ½ cup low-fat milk
  • 2 cups chicken broth
  • 2 cups chopped game bird or turkey
  • 1 tbsp lemon juice
  • Salt and pepper to taste, I always add red pepper to dishes like this for added spice!
  • ⅓ cup grated parmesan cheese and be sure to use the real cheese if possible
  • ¼ cup dry bread crumbs and if you can, definitely opt for the Italian-flavored crumbs
  • 1 tbsp basil

Directions:moss - Grouse Tetrazzi Dish-1

  1. In a skillet, add half of the olive oil and chopped game bird. Cook until browned. Set aside.
  2. In the same skillet, add the other half of the olive oil and heat.  Stir in leeks, peppers, garlic, and mushrooms. Cook until browned. Mix in game bird and stir.
  3. Add chicken broth and milk to the skillet. Stir in flour. Stir in salt, pepper, and red pepper until the mixture thickens.
  4. Add rosemary and lemon juice. Stir thoroughly.
  5. Place the entire mixture in a baking dish.
  6. In a bowl, mix basil, breadcrumbs, and parmesan. Sprinkle evenly over the tetrazzini mixture.
  7. Bake at 425` for 20-30 minutes until browned. Serve and enjoy!
This dish pairs very well with braised asparagus and a chilled glass of Pinot Grigio. Like many casserole-type meals, it makes excellent leftovers!

About the Author

Kirstie Pike

Kirstie Pike is the founder and CEO of Prois Hunting & Field Apparel for Women, the leading edge for women’s performance hunting gear for nine years and running.
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