| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Cyberealm, Kooknet, Wild game |
4 |
Servings |
INGREDIENTS
| 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 |
T |
Butter |
| 1/2 |
c |
Chicken broth |
| 4 |
oz |
Mozzarella cheese [sliced] |
INSTRUCTIONS
Combine the wild rice with 2 cups of broth and ¼ 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 ½ 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 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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