This straightforward, gentle dish is an ideal solution to spotlight the complicated flavors of sunshine meat sport birds comparable to grouse or partridge
My private upbringing and background influences my means of making ready wild sport. This recipe isn’t any exception. It originates from Italy and historically makes use of veal however there isn’t a motive why it may well’t be used for upland sport birds comparable to Hungarian partridge, wild turkey, chukar, or ruffed grouse. This recipe will delight the hunters that pores and skin their sport birds—pores and skin isn’t needed.
Piccata is a quite simple, gentle dish. It’s sometimes called “of-the-moment” and might simply be ready at grouse camp as a result of it takes only some components. Olive oil, butter, white wine, lemon juice, and capers come collectively shortly. Nonetheless, don’t let the simplicity idiot you. It’s gentle, but packs wonderful taste. You should definitely give it a attempt.
Ruffed Grouse Piccata
A easy and lightweight dish with complicated flavors that spotlight the sport fowl meat
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Place the grouse breasts on a reducing board between two sheets of plastic wrap. Utilizing a meat mallet or empty wine bottle, pound the breasts to a thickness of ¼ inch. Don’t go any thinner. Salt and pepper the pounded breasts, dredge them in flour, and shake off extra.
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In a forged iron pan, warmth up the olive oil and two tablespoons of butter over medium excessive warmth. Cook dinner the breasts on one facet till browned. Relying on the scale of the pan, you could have to do them in two batches. Flip them over and brown the opposite facet. When performed, take away them from the pan and put aside.
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Add white wine and lemon juice and switch the warmth as much as excessive, scraping up the brown bits with a wood spoon. Add the capers after which cut back the sauce down for a couple of minutes.
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Flip off the warmth. Add the remaining butter to the pan and swirl it round till it is melted and emulsified. It ought to look clean and silky.
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Plate the grouse breasts. Pour the sauce over them. Garnish with chopped parsley and serve.
Energy: 407kcalCarbohydrates: 14gProtein: 26gFats: 25gSaturated Fats: 9gPolyunsaturated Fats: 2gMonounsaturated Fats: 11gTrans Fats: 0.5gLdl cholesterol: 102mgSodium: 246mgPotassium: 473mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 6mgCalcium: 16mgIron: 1mg
