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Author Notes: Grouse are sometimes called 'chicken of the forest' in the North and 'prairie chicken' in more southerly climates. Because of it's similarity to chicken, it's a natural substitute for a great piccata. In this recipe, thyme has been added with the traditional parsley as the herb of choice. —Giggles
- 4 Skinless, boneless Grouse breast pounding thin (to approximately 1/4")
- 1/4 cup all purpose white flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter, divided
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup grouse or chicken broth
- 1/3 cup fresh squeezed lemon juice
- 1/4 cup capers, drained and rinsed
- 1 tablespoon fresh thyme, mince
- 2 tablespoons fresh parsley, chopped
- Mix the flour, salt and pepper in a shallow bowl. Dredge the grouse lightly through the flour.
- In a large saute pan, heat 2 tablespoons of butter and olive oil over medium high heat. Add the grouse and cook for 3 minutes on each side or until golden brown (do not overcook). Set grouse aside on a plate and cover with foil to keep warm.
- Add broth, lemon juice, capers and thyme to the same pan, deglazing the pan. Stir and scrape up any brown bits.
- Return grouse to the pan, cook another 5 minutes. Transfer grouse to a platter. Whisk in the remaining butter into the sauce. Pour over grouse and garnish with parsley.