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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 4 |
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Directions: 1) Combine the wild rice with 2 cups of broth and 1/4 cup butter in a saucepan, cover and cook `til tender. (keep warm)
2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let
stand for 1 hour.
3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well.
4) Brown on both sides in 2 tb butter in
a skillet. Then add enough broth to cover the bottom of the pan and simmer filets, covered, for 10 min.
5) Place 1 slice of cheese on each filet and cook `til cheese is melted.
| Ingredients:
4 Ounce(s) mozzarella slices
1/2 Cup(s) chicken stock or broth
8 grouse breast filets
163/1250 Pound(s) butter
16 Ounce(s) chicken broth
5 1/3 Ounce(s) wild rice
2 Tablespoon(s) melted butter
326/625 Pound(s) flour
3 beaten eggs |
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