Grouse & Wild Rice

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Servings: 4 Difficulty: Advanced
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Pan-seared grouse with herb crust and melted mozzarella served over buttery wild rice.
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This elegant yet comforting dish features tender grouse breast fillets that are pounded thin, coated in an aromatic herb-flour mixture, and pan-seared until golden. Topped with rich mozzarella cheese and finished with a savory broth reduction, the meat stays moist and flavorful. The wild rice base, simmered in chicken broth and butter, adds a nutty, earthy depth that perfectly complements the gamey notes of the grouse. It’s a sophisticated meal that feels like home cooking, perfect for a cozy dinner or a special weekend treat. The combination of texturesâÂÂfrom the crispy herb crust to the soft riceâÂÂmakes every bite satisfying.

Grouse & Wild Rice recipe image
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Grouse & Wild Rice

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 994.8

Description

This elegant yet comforting dish features tender grouse breast fillets that are pounded thin, coated in an aromatic herb-flour mixture, and pan-seared until golden. Topped with rich mozzarella cheese and finished with a savory broth reduction, the meat stays moist and flavorful. The wild rice base, simmered in chicken broth and butter, adds a nutty, earthy depth that perfectly complements the gamey notes of the grouse. It&# 226;ÂÂs a sophisticated meal that feels like home cooking, perfect for a cozy dinner or a special weekend treat. The combination of texturesâÂÂfrom the crispy herb crust to the soft riceâÂÂmakes every bite satisfying.

Ingredients

Directions

  1. Rinse the wild rice and place it in a saucepan with 2 cups of chicken broth and 1/4 cup of butter.
  2. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, about 45 minutes. Keep warm.
  3. Rinse the grouse fillets and pat them dry with paper towels.
  4. Place fillets between sheets of waxed paper and pound them gently with a meat mallet until tender and evenly thin.
  5. Dredge the pounded fillets in the beaten eggs, ensuring they are fully coated.
  6. In a shallow bowl, mix flour with oregano, garlic salt, basil, and pepper to taste.
  7. Roll the egg-coated fillets in the flour mixture, pressing gently to adhere.
  8. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  9. Brown the fillets on both sides until golden, about 2-3 minutes per side.
  10. Add enough chicken broth to just cover the bottom of the pan.
  11. Cover the skillet and simmer the fillets for 10 minutes until cooked through.
  12. Place a slice of mozzarella cheese on top of each filet.
  13. Cover briefly again until the cheese is fully melted.
  14. Serve the cheesy grouse fillets immediately over the bed of warm wild rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 994.8kcal
% Daily Value *
Total Fat 34.5g54%
Saturated Fat 13.8g69%
Cholesterol 309.1mg104%
Sodium 344.4mg15%
Total Carbohydrate 56.8g19%
Dietary Fiber 1.8g8%
Sugars 0.2g
Protein 101.6g204%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grouse, wild rice, mozzarella, game bird, italian style, pan seared, herb crust, comfort food, dinner recipe, chicken broth, pounded fillets, simmered, rustic
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