mountainmark
01-04-2013, 07:23 PM
Pheasant Back encrusted Grouse breast
1. Dehydrate a good supply of Pheasant back mushrooms. (Dryads saddle)
2. Grind the dried mushrooms in a blender, food mill or flour mill.
3. mix in some thyme and salt to taste.
4. Roll two grouse breast filets in the breading.
5. Fry at a medium temp until golden brown and no longer pink in the middle. (I used venison lard, but I suspect olive oil would be better.)
6. serve over wild rice boiled in grouse stock.
This was amazing, too good for words.
http://i1064.photobucket.com/albums/u372/mountainmark1/spring12003.jpg
1. Dehydrate a good supply of Pheasant back mushrooms. (Dryads saddle)
2. Grind the dried mushrooms in a blender, food mill or flour mill.
3. mix in some thyme and salt to taste.
4. Roll two grouse breast filets in the breading.
5. Fry at a medium temp until golden brown and no longer pink in the middle. (I used venison lard, but I suspect olive oil would be better.)
6. serve over wild rice boiled in grouse stock.
This was amazing, too good for words.
http://i1064.photobucket.com/albums/u372/mountainmark1/spring12003.jpg