Grouse and Wild Rice



2/3 c Wild rice
2 c Chicken broth
1/4 c Butter
8 Grouse breast filets
3 Eggs [beaten]
1 c Flour
Garlic salt, oregano, and basil to taste
2 tb Butter
1/2 c Chicken broth
4 oz Mozzarella cheese [sliced]


Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover and cook until tender. (keep warm) Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour. Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 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. Place 1/2 slice of cheese on each filet and cook until cheese is melted. Serve with the rice.


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