CHEF JEFF — ONE BYTE AT A TIME: Grouse and Wild Rice with Cheese Sauce

Some say this game bird is the most delicious of them all.

Grouse and Wild Rice with Cheese Sauce

2 ruffed grouse, cleaned and breasted

1½ cups shredded cheddar cheese

1 cup flour

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon seasoning salt

2 tablespoons butter

½ cup wild rice, cleaned and drained

1¼ cups water

1 cube chicken bouillon

After combining the flour, garlic powder, pepper and seasoning salt in a bag, shake grouse breasts until they’re well coated and then fry them in butter until they’re nice and brown. In a separate pan, bring the water to a boil and add the chicken bouillon and rice. Bring it to a second boil and then simmer with the lid on for 10 to 15 minutes or until the rice is tender.

In a greased casserole dish, pour in the rice and place grouse breasts on top. Cover and bake in a preheated 325-degree oven for 40 minutes. After that time, remove it from the oven, sprinkle the cheese over the top and bake uncovered until the cheese browns.

Source: www.winkelman.com.

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