Easy Grouse Marsala with Wild Mushrooms

Directions

• Rub a small film of vegetable oil on the grouse breasts. Working one at the time, place between two sheets of parchemin paper and pound with a meat mallet until 1 cm (3/8”) thick.
• Combine flour, the salt and the black pepper in a plate. Roll the grouse breasts in the flour.
• Heat a skillet under medium-high heat. Add the vegetable oil. Remove the excess flour from the grouse breasts and place them in the skillet. Cook until golden brown, 3 minutes per sides. Remove the grouse from the pan.
• Reduce the heat to medium. Add the mushrooms and the shallot. Sauté until the mushrooms are golden brown, 5 minutes. Add the marsala (or wine). Scrape the bottom of the pan to release brown bits. Bring the marsala to a boil and reduce the wine for 2 minutes.
• Add the stock and reduce for 2 minutes. Add the butter and mix to incorporate. Add the grouse breasts and cook for 2 minutes while splashing some sauce on top of the breasts.
• Done! Serve with pasta, roasted potatoes or orzo. Optionally add a squeeze of lemon and parsley leaves to your plate.