Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.