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