Pan Fried Grouse breast

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This topic contains 4 replies, has 5 contributors, and was last updated by  Fordtough150 2 years, 12 months ago.

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  • November 17, 2012 at 7:58 pm #496861 Back to Top REPORT

    Joined: 3/12/2011
    Just made this up for lunch. Not too different from how a lot of us do fish or sometimes chicken.

    Split breast and remove bones, making two fillets or perhaps four if the tenderloin comes out on it’s own.

    Remove the white tough sinew from the pieces with the back of your knife.

    Rinse fillets, pat them dry, dip in flour.

    Make egg wash with one egg and an eighth cup of milk or less, beaten.

    Dip floured fillets into the egg wash and bread them with the crackers.

    Lay them into 350 degree skillet with a quarter inch of the oil of your choice, I used bacon fat.

    I seasoned in the pan with a dash each of Cavender’s Greek seasoning with no salt and a little garlic salt because I was out of garlic powder.

    Turn when browned, check the softness of the fillet with a fork to see that they are cooked through.

    Went great with white and wild rice and green beans.

    One bird went surprisingly far, fed myself and my oldest and middle sons.


    November 23, 2012 at 6:45 am #540720 Back to Top REPORT

    Age: 45
    Joined: 2/2/2005
    now I could go for some of that :thumbup
    November 23, 2012 at 4:37 pm #540721 Back to Top REPORT

    Joined: 5/16/2006
    Location: Alberta
    :D #-o You know the rules…no pics ….really?….

    :p Does sound awesome.. :thumbup

    November 23, 2012 at 10:22 pm #540722 Back to Top REPORT

    Joined: 9/16/2011
    :... why no pic
    I am a hard core backwoodsman and pround of it, JACK!
    December 5, 2012 at 3:33 am #540723 Back to Top REPORT


    Joined: 11/24/2012
    I’ve done duck breasts similar and they turned out very good! I’ll be sure to try that with goose next year.
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