Editor's note: Since last Friday was a state holiday (okay, kidding about that) because of the deer gun opener, we thought a game bird recipe would really hit the spot!)
By Pete Hanebutt
This recipe works well with all wild game birds, but is particularly delightful with Sharp tailed Grouse or prairie chicken. This recipe and photo features Sharp tailed Grouse.
Ingredients
6 breast fillets (from three birds)
Flour, Bisquick or cracker crumbs to coat breasts
1 cup (or more) fresh mushrooms
½ a small onion
1 cup of sweet Marsala wine
Instructions
Preheat oven to 300 degrees.
Pound the breast fillets with a meat tenderizing hammer, not too thin, but enough to change the original shape.
Roll the breasts in flour, Bisquick, cracker crumbs or whatever type of breading you prefer.
Brown meat in a frying pan, using oil you prefer.
Remove the breasts from the frying pan and place in a baking pan.
In the frying pan, fry a cup (or more) of mushrooms and the onion. As the mushroom and onion begin to brown add at least a cup of sweet Marsala wine. Tip: Don't use dry wine. Other sweet wines could be substituted, however. You want enough wine/mushroom/onion sauce to cover the bird breasts in the baking pan.
Drizzle the wine mixture over the meat and cover with foil.
Bake at 300 for 1 hour or until the wine has reduced to a thick syrup.
Serve over pasta. Pairs well with Fettucine in butter, Parmesan or Alfredo sauce.