Ruffed Grouse Piccata

This simple, light dish is a perfect way to highlight the complex flavors of light meat game birds such as grouse or partridge

My personal upbringing and background influences my way of preparing wild game. This recipe is no exception. It originates from Italy and traditionally uses veal but there is no reason why it can’t be used for upland game birds such as Hungarian partridge, wild turkey, chukar, or ruffed grouse. This recipe will delight the hunters that skin their game birds—skin isn’t necessary. 

Piccata is a very simple, light dish. It’s often referred to as “of-the-moment” and can easily be prepared at grouse camp because it takes only a few ingredients. Olive oil, butter, white wine, lemon juice, and capers come together quickly. However, don’t let the simplicity fool you. It’s light, yet packs amazing flavor. Be sure to give it a try. 

Ruffed Grouse Piccata

Rossano Russo

A simple and light dish with complex flavors that highlight the game bird meat

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 407 kcal

Equipment

• cast iron skillet

Ingredients

  

1x2x3x

• 4 grouse breasts skinless
• ½ cup flour
• 3 tbsp olive oil
• 4 tbsp unsalted butter divided
• 3 tbsp lemon juice
• 2 tbsp capers
• ½ cup white wine
• Salt
• Pepper
• Flour
• Parsley chopped

Instructions

 

• Place the grouse breasts on a cutting board between two sheets of plastic wrap. Using 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 excess.
• In a cast iron pan, heat up the olive oil and two tablespoons of butter over medium high heat. Cook the breasts on one side until browned. Depending on the size of the pan, you may have to do them in two batches. Flip them over and brown the other side. When done, remove them from the pan and set aside.
• Add white wine and lemon juice and turn the heat up to high, scraping up the brown bits with a wooden spoon. Add the capers and then reduce the sauce down for a few minutes.
• Turn off the heat. Add the remaining butter to the pan and swirl it around until it's melted and emulsified. It should look smooth and silky.
• Plate the grouse breasts. Pour the sauce over them. Garnish with chopped parsley and serve.

Nutrition

Calories: 407kcalCarbohydrates: 14gProtein: 26gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 102mgSodium: 246mgPotassium: 473mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 6mgCalcium: 16mgIron: 1mg

Keyword Grouse, Ruffed Grouse

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