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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.