Stuffed Grouse Breasts With Fruit Glaze
By Hookemharry


What you need.

Two grouse breasts-cleaned and skinned

Monterey Jack Cheese-sliced

Dry rosemary

Course ground pepper

Flour

Salt to taste

 

Glaze Recipe

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.






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