What you need:
The breasts from 2 grouse
4 cups cooked brown rice
1 cup chopped mixed dried fruit – apricots, peaches, prunes and apples
4 tablespoons olive oil
1/2 teaspoon ground sage
1/2 cup fresh sweet basil – chopped
Ground black pepper to taste
2 cloves finely minced garlic
1/2 teaspoon rosemary
Fresh kiwi fruit and strawberries as a garnish if you want to get fancy.
What you do:
Rub the grouse breasts, that have been boned out and skinned, with the minced garlic.
Pour the olive oil in a fry pan and set on medium heat. When the oil is heated, add the prepared breasts.
Sprinkle the breasts with the pepper, basil, sage, rosemary and chopped dried fruit.
Next, cover the fruit with a lid and simmer until the juices from the breasts run clear.
Remove the breasts from the pan and place on individual plates. Half a breast on each plate. Spoon some of the cooked seasonings and fruit on each serving of grouse accompanied by a cup of the cooked rice. Garnish with fresh sliced kiwi fruit and strawberries. You might consider a glass of white wine. It goes great with this feast.