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
Ingredients
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4
Skinless, boneless Grouse breast pounding thin (to approximately 1/4")
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1/4 cup
all purpose white flour
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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4 tablespoons
butter, divided
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2 tablespoons
Extra Virgin Olive Oil
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1/2 cup
grouse or chicken broth
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1/3 cup
fresh squeezed lemon juice
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1/4 cup
capers, drained and rinsed
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1 tablespoon
fresh thyme, mince
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2 tablespoons
fresh parsley, chopped
Directions
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Mix the flour, salt and pepper in a shallow bowl. Dredge the grouse lightly through the flour.
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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.
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Add broth, lemon juice, capers and thyme to the same pan, deglazing the pan. Stir and scrape up any brown bits.
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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.
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