We had grouse for dinner last night. Here’s how I prepared it – really yummy!

Soak the grouse breast in milk for about an hour.

Cut it into strips of similar size.

Dredge the strips in a combination of all-purpose flour with salt and pepper.

Over medium heat, sauté the floured grouse pieces in a combination of olive oil and butter. Add some chopped garlic and chopped fresh parsley and a little more salt and pepper.

Splash in a generous amount of dry vermouth and let the liquid reduce by half.

Turn down the heat and slowly add about 1 c. of heavy cream, stirring until it thickens. Adjust salt as needed.

Serve over white or wild rice.  One grouse breast makes enough for two servings.

I forgot to get shallots and mushrooms but both would be great in this recipe. It tasted amazing with just the grouse and “cream sauce.”