Saturday, October 20, 2012

Grouse Medallions and Grouse Soup with Hand Parched Wild Rice and Fresh Shiitake Mushrooms

 Grouse breasts medallions with tenderloins and larger section of meat thinly sliced.  Light flour dredge and a light pan fry allowed the grouse flavor to come through and left them moist and tender.
 The rest of the carcass turned into stock then reduced to half.  Added onion, condensed milk, wild rice and fresh shiitake mushrooms.
 Stock boiling
 Breast frying
Our dinner earlier this morning.

No comments: