Sharp-tailed Grouse Breast with Butter, Garlic, and Sage
Embrace the rich, gamey essence of sharp-tailed grouse, enhanced with the aromatic trio of butter, garlic, and sage in this delectable dish
Ingredients
- 4 boneless skinless sharp–tailed grouse breasts
- 4 thin slices of prosciutto (cured Italian ham)
- Sea salt and fresh ground black pepper
- Wild rice flour or all-purpose flour for dredging
- 2 tbsp unsalted butter for basting
- 2 tbsp duck fat, or grape seed oil
- few sprigs of sage leaves picked off
- 2 cloves garlic lightly crushed
Instructions
- Season each grouse breast lightly with salt and freshly ground black pepper. Be careful not to over salt as the prosciutto is already salty.
- Take a slice of prosciutto and place it onto the outer side of each breast (the opposite side of the tender) and press down to make it stick.
- Heat the duck fat or grape seed oil in a sauté pan until it’s hot. Dust each breast in the wild rice flour or all-purpose flour and shake off the excess. Place each breast prosciutto side down in the sauté pan. Over medium-high heat cook until the prosciutto is caramelized, then add the butter to the pan. When the butter stops foaming, add the sage and garlic to the pan. Tilt pan slightly and begin to baste the breasts with the butter/fat mixture until medium-rare to medium. Depending on the size of breast, this should take 5-6 minutes total.
- Remove the breasts from the pan when done and allow them to rest for a few minutes, with the prosciutto side up. With a sharp knife slice each breast. Pour the butter sage and garlic over each breast and serve. Be sure to eat the crispy sage as well!
Notes
Doneness will depend on the size of each breast. It might take a few tries at this recipe to dial it in, but eventually you will get it right. The more you make this the more you will get to know how long to cook different size breasts.
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