| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Cyberealm, Wild game, Kooknet |
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 |
tb |
Butter |
| 1/2 |
c |
Chicken broth |
| 4 |
oz |
Mozzarella cheese [sliced] |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Beauty: an act of God”