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Spiced Grouse Breasts




Source of Recipe


Master Chef Don Easley


Recipe Introduction


4 Servings


List of Ingredients




3 Grouse breasts
2 Whole eggs
1 Table spoon Oregano
1 Teaspoon Garlic powder
1 Teaspoon Parsley flakes
Pinch blak pepper
1/2 Cup flour
1 Cup crushed cornflakes
1/4 Teaspoon salt
1/8 Cup Pineapple juice or White wine
Bacon drippings

Recipe



Slice the breasts into fillets about 1/2 inch thick. In a small bowl beat 2 whole eggs for the egg wash.
Place in a plastic bag the following:
1 Teaspoon Oregano
1 Teaspoon Garlic powder
1 Teaspoon Parsley flakes
Pinch of black pepper
1/2 Cup flour
1 Cup crushed corn flakes
1/4 Teaspoon salt
Dip the grouse in the egg wash and then shake in the coating bag 1 fillet at a time.
At this point the grouse can be stored in the fridge for up to 24 hrs.
Preheat large skillet to med-high heat and add bacon drippings.
Fry coated grouse for 2 to 3 minutes until golden brown on one side.Flip breasts over and sprinkle pineapple juice on top.
Cover with lid immediatelyfor 30 seconds to poach.
Serve on warmed plates with snow peas and wild rice.