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, and
basil to taste
2 tablespoon butter
1/2 cup chicken broth
4 oz mozzarella cheese [sliced]
Combine the wild rice with 2 cups of broth and 1/4 cup butter in a saucepan, cover and cook `til tender. (keep warm)
Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til 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 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min.
Place a slice of cheese on each filet and cook `til cheese is melted... Serve with the rice...
Grilled Duck Breast With Wild Rice Cakes And Mango
Wild Rice Griddle Cakes:
2 tablespoon butter
1/2 onion; finely chopped
1/4 cup wild rice; rinsed and drained
2 bay leaves
3/4 cup water
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 large egg; beaten
1 1/2 cup milk
1 teaspoon vanilla
2 tablespoon butter; melted
1/2 cup clarified butter
Mango Sauce:
3 mangoes
1 tablespoon sugar
1/4 cup rice wine vinegar
2 cup demiglace or brown sauce
1 salt and ground white pepper
Place duck breasts in a glass or ceramic dish. Combine olive oil, orange, garlic and herbs and mix well. Pour over breasts, being sure that all are thoroughly coated. Cover and marinate in refrigerator overnight, turning the breasts several times. Bring to room temperature before grilling.
With hands, wipe off excess herbs and marinade. Place breasts on grill, meat side down, and cook 5 minutes. Transfer breasts to cast iron skillet skin side down and saute on grill for about 5 minutes to render fat from skin. When fat is rendered, place breasts on grill skin side down for about 1 minute to crisp skin.
Arrange 3 griddle cakes along outer rim of each plate. Ladle some sauce onto center of plates. Slice duck breasts on the bias and fan out opposite the griddle cakes. Add 3 mango slices to each plate and garnish with a sprig of watercress. Serve immediately
Wild Rice Griddle Cakes (Makes about 18):
Melt 2 tablespoons butter in saucepan and saute onion over medium heat until translucent. Stir in rice, bay leaves, and water. Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 35 minutes. Drain and spread on a baking sheet or platter. Cool in refrigerator.
In a bowl, combine flour, salt and sugar. In another bowl, combine eggs, milk and vanilla. Whisk together dry and liquid mixtures, adding 2 tablespoons melted butter. If necessary, strain to get a smooth batter.
When rice is cooled, stir into batter.
Place skillet over medium heat and coat bottom with a samll amount of clarified butter. Ladle in small amounts of batter to make cakes about 2 inches in diameter. Keep warm until needed.
Mango Sauce
Peel the mango vertically, slicing around the pit. Reserve slices in refrigerator. With paring knife, trim excess fruit from pit. Reserve.
Place the sugar in a 1 quart nonaluminum saucepan and caramelize over medium heat. Quickly add mango trimmings. Add vinegar and cook 2 minutes. Add demiglace or brown sauce, bring to boil, lower heat and simmer ten minutes. Puree in blender or processor in 2 or 3 batches. Add salt and pepper to taste.
Goose With Cabbage
10 lb goose
3 teaspoon salt
1/2 teaspoon pepper
1 cup sliced onions
6 lb cabbage; shredded
1 tart apple; grated
Have the goose cut up and season it with 2 teaspoons salt and 1/4 teaspoon pepper. Place on a rack in roasting pan and roast in a 350 degree oven 2 hours or until almost tender. Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or Dutch oven and cook onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8 to 10.
Recipe From: The Art Of Jewish Cooking by Jennie Grossinger
Partridge With Mole Sauce
4 partridges, about 1 lb. each
1/4 cup all-purpose white flour
1 salt and freshly ground black pepper to taste
2 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoon minced fresh cilantro
1 1/4 cup defatted chicken stock or water
2 canned or fresh plum tomatoes, coarsely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/4 cup pepitas (green pumpkin seeds)
1/2 dried mild dried pepper
1 chipotle pepper or to taste, seeds; removed
1/2 oz unsweetened chocolate, chopped
Tie partridge legs together and secure to the body with a toothpick. Combine flour, 1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish. Dredge partridges in flour mixture. Heat oil in a deep casserole with a lid over medium-high heat. Brown partridge in batches, turning, for about 5 minutes. Set aside. Add to the pot onions, garlic, 1 Tbsp. cilantro and 1/4 cup stock or water and cook for about 2 minutes, or until softened. Add tomatoes, bay leaf, thyme, cinnamon and remaining 1 cup stock or water. Return birds to the pot, bring to a boil, reduce heat and cover. Simmer, basting occasionally, for 20 to 30 minutes, or until the birds are tender and their juices run clear when they are pierced with a fork.
Meanwhile, roast pepitas over medium heat in a small, dry skillet, stirring frequently, for about 3 minutes, or until lightly browned. Set aside. Roast pasilla and chipotle peppers in the same skillet for about 30 to 40 seconds until fragrant.
Remove birds from the casserole dish and cool slightly. With poultry shears, cut them in half, discarding the back bone. Set aside and cover with foil to keep warm. Boil the sauce over high heat for 5 to 10 minutes, stirring often, until it has been reduced to 1 cup. Add pepitas, dried peppers and chipotles to the cooking liquid and cook for 1 to 2 minutes. Remove bay leaf and transfer the sauce to a blender or food processor. Add chocolate and blend until smooth. If the sauce seems too thick, add a little stock or water.
Return the sauce to the casserole dish and heat through briefly over low heat. Taste for seasoning: it should be smoky, hot and slightly bitter. Nap the birds with the sauce and garnish with the remaining 2 Tbsp. cilantro.
This is a strong sauce, but partridge is an intensely flavored bird and is equal to it. Serve with rice or soft flour tortillas.
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