Ingredients

4 boneless grouse breasts

1 T WildCheff Lemon/Pepper Blend

1 T of WildCheff Tuscan Upland Game Blend

1 T of WildCheff Air-Dried Shallots

Unbleached all-purpose flour to dredge

4 garlic cloves, minced

Olive oil

¼ C of white wine (Chardonnay or Sauvignon Blanc)

¼ C of organic chicken broth

Juice of 1 fresh-squeezed lemon

2 T of butter

2 T of jarred capers, rinsed

Parsley, finely chopped

Directions

Bone and skin grouse breasts. Gently pound the breasts with a meat mallet until thin and flattened into cutlets. Drizzle olive oil over breasts and then season both sides with a combination of WildCheff Lemon/Pepper & Tuscan Upland Game Blend. Dredge breasts lightly in flour.

Preheat a large cast iron skillet over medium high heat. When pan is heated up, add olive oil to coat pan and reduce heat to medium. Start to sauté the breasts by placing them in pan and cooking them until lightly browned on both sides. Remove breasts from pan and set aside on plate. (Add olive oil to pan if needed during this process)

When all breasts are cooked and removed from pan, deglaze pan with white wine. Add stock, lemon juice, minced garlic, shallots and capers. Stir sauce thoroughly and add the butter. Cook down for 2-3 minutes and then turn off heat and place breasts back into sauce. Sprinkle fresh parsley over top. 

Serve family style by placing breasts on platter in a domino fashion, pouring sauce over all the breasts. Side dish menu items could be roasted potatoes, mashed sweet potato, seasonal veggie or pasta.

Wine selection: Chardonnay, Pinot Grigio, Sauvignon Blanc, Chenin Blanc ~ Viognier

Serves 4