Stuffed Grouse Breasts With Fruit Glaze
What you need.
Two grouse breasts-cleaned and skinned
Monterey Jack Cheese-sliced
Course ground pepper
Salt to taste
Two apples – peeled-cored and chopped
Quarter cup raisins
Half teaspoon ground cinnamon
Eighth cup – chopped fine- walnuts
Three tablespoons butter
Half cup concentrated apple juice
Two tablespoons brown sugar
What you do.
Put a slit in each breast and stuff a slice of cheese in each. Sprinkle the breasts with the rosemary and pepper. Dredge in the flour and fry in oil until done. Do not overcook or the bird will be dry. While the breasts are cooking, in another small pan, melt the butter and add the rest of the ingredients and simmer until thickened. Remove breasts from the pan and put on individual dinner plates that have a portion of your favorite rice. Now place a portion or two of the apple glaze over each breast and enjoy.
Serve with green vegetable of choice.