2/3 c Wild rice 2 c Chicken broth 1/4 c Butter 8 Grouse breast filets 3 Eggs [beaten] 1 c Flour Garlic salt, oregano, and basil to taste 2 tb Butter 1/2 c Chicken broth 4 oz Mozzarella cheese [sliced]
Combine the wild rice with 2 cups of broth and � cup butter in a saucepan, cover and cook until tender. (keep warm)
Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour.
Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well.
Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min.
Place 1/2 slice of cheese on each filet and cook until cheese is melted. Serve with the rice.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
