Ruffed Grouse Piccata

Rossano Russo

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

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 407 kcal

Equipment

cast iron skillet

Ingredients

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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