Poultry: Grouse Wild Rice by Recipe Cottage

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	Grouse Wild Rice

		Grouse and Wild Rice Yield: 4 Servings 2/3 cup wild rice 2 cup chicken broth 1/4 cup butter 8 grouse breast filets 3 eggs, beaten 1 cup flour garlic salt oregano basil 2 Tbsp butter 1/2 cup chicken broth 4 oz mozzarella cheese, sliced Combine the wild rice with 2 cups of broth and butter in a saucepan, cover and cook until tender and broth is absorbed. Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour. Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. Brown on both sides in 2 Tbsp butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 minutes. Place a slice of cheese on each filet and cook until cheese is melted. Serve with the rice.