Grouse or Pheasant in the Pan

Tried a little different twist the other night and was happy with results. Also much faster. Granted these were yearling grouse which are the tenderist meat around but…
Fillet meat from breast. Lightly pound both sides with tenderizer hammer. More on thick part of breast to even out thickness. Cut each breast piece in half and dust with favorite dry mix. Fry in 3/4 oil 1/4 butter. Brown each side then cook a little more. About 15-20 total. Eat. Fast and simple. I have yet to try this with mature birds or pheasant but plan to.

try cubing the meat into bite size pieces. Coat with flour or cornmeal fish breading. Brown all sides in olive oil in fry pan. Drain off oil and add 2 cans golden mushroom soup simmer for 10 minutes serve on wild rice. Awesome meat stays tender and moist. My non game eating quests cannot get enough of this dish.

Mwal

I hear ya. I’m a big fan of cream soups. Mushroom and chicken. Sometimes I like to go commando and just taste the meat. When using soup I often mix it with 1/2 can of white wine. That gives it a nice zing.