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.