If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.