Breast of Grouse in Hazelnut Jackets
Serves two, but you can double it as long as you don’t crowd the pan.
1 grouse breast, de-boned (to de-bone a grouse breast, run a sharp knife down each side of the breastbone, working the meat away with your free hand. Slice each half into two thin fillets. Save bones for another day’s soup.)
1/4 cup of ground wild hazelnuts. A few more if doing two birds. (You can substitute commercial filberts if you haven’t had a successful nut hunt)
1/2 cup of flour seasoned with pinch of salt, pepper, thyme, and a bit of sweet basil
1 egg
4 Tbsp. buttermilk or heavy cream
butter
Flatten grouse pieces by pounding gently with a mallet. Combine ground nuts and seasoned flour in a paper bag. Blend egg and buttermilk together. Dip grouse into egg mixture, then drop into paper bag and shake until coated. Place on a sheet of waxed paper and allow to dry for about 8 minutes or until nuts are adhered to the meat. Melt butter and sauté the pieces until golden on both sides. Sprinkle with a few drops of fresh squeezed lemon juice. One breast serves two (or one of ME.)
Also good with a few fried mushrooms dipped and coated in any leftover batter and crumbs and maybe a salad.
