Grouse & wild rice

4 servings

Quantity Ingredient
⅔ cup Wild rice
2 cups Chicken broth
¼ cup Butter
8 \N Grouse breast filets
3 \N Eggs [beaten]
1 cup Flour
\N \N Garlic salt, oregano, and
\N \N Basil to taste
2 tablespoons Butter
½ cup Chicken broth
4 ounces Mozzarella cheese [sliced]

1) Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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