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    Home » Meat and Game

    Grouse Scaloppini with Bacon Vinaigrette

    Published: Apr 5, 2021 Modified: Apr 1, 2023 Author: Alan Bergo

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    One of the most perfect dishes I know for a warm summer evening: a scaloppini of grouse breast, or any other light-colored poultry like pheasant or partridge. It's basically a tenderized grouse breast cooked over a hot fire. After it's cooked you serve it on a large salad of greens, herbs and a warm bacon vinaigrette. 

    Grouse Scallopinni with Venison Bacon Vinaigrette and Watercress

    The origins of this (like so many things here) are from one of the first restaurants I worked in. The original dish was called Battuto di Pollo (pounded chicken) and was honestly an afterthought dish in that restaurant.

    Grilled grouse scallopinni
    You want a very hot fire to cook the meat quickly here.

    Don't overcook the meat

    My old chef from Rome Angelo taught me to make this. The most important thing to keep in mind is that you can't overcook the meat. Poultry is lean, and it will get dry if it's overdone.

    Double breasted grouse
    Pounded grouse scallopinni

    Double-Breasting Poultry 

    The premise here is more of a poultry butchering technique. The chicken breasts we used came connected with the thin tissue along the sternum intact, making it essentially two breasts on a plate.

    The technique of "double-breasting" is great for practicing your finesse with a boning or utility knife. The rest of the dish is easy. Get some nice fresh greens and herbs, a hot fire, and, a little venison bacon, if you have some around. Beef bacon works good too.

    Grouse Scallopinni with Venison Bacon Vinaigrette and Watercress

    More 

    Watercress: Harvesting, Cooking, Safety and Recipes 

    Grouse Scallopinni with Venison Bacon Vinaigrette and Watercress
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    5 from 1 vote

    Grouse Scaloppini with Watercress and Venison Bacon Vinaigrette

    Double breasts of grouse, pounded thin and grilled, served with a fresh salad of watercress and bacon vinaigrette.
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: American, Italian
    Keyword: Grouse, Scallopinni, Venison bacon
    Servings: 2 Servings
    Calories: 2596kcal
    Author: Alan Bergo

    Equipment

    • grill or large saute pan
    • mixing bowl

    Ingredients

    • 2 ruffed grouse or another comparable bird
    • Kosher salt and fresh ground black pepper
    • Cooking oil as needed
    • Watercress salad
    • 2 fresh radishes shaved thin on a mandoline
    • Small handful of celery leaves optional
    • 10 leaves fresh mint
    • 3 ounces fresh watercress or your favorite salad greens washed and spun dry

    Bacon vinaigrette

    • 3 oz bacon, sliced I use slab bacon
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons red wine vinegar or balsamic vinegar
    • 2 tablespoons meat stock
    • 1 tablespoon capers optional

    Instructions

    • Using a boning knife, carefully remove both of the grouse breasts from the birds in one piece, being especially careful at the sternum where the connective tissue is the most thin.
    • Pound the double breasts to ¼ inch thickness with a meat mallet, being careful not to tear them. Season the breasts lightly on both sides with salt and pepper and reserve.
    • Build a wood fire.
    • Sweat the bacon in the oil until crisp, adding a pinch of salt and pepper, then add the vinegar and stock to the very hot pan, then add the capers if using and turn off the heat. Pour the vinaigrette into a small dish and keep warm.
    • Arrange the watercress, celery leaves, radishes and mint leaves on two large plates.
    • Grease the grill and the grouse breast then cook quickly. You're aiming to cook them 90% on one side for color, flipping at the end to “kiss” the other side. Do not overcook them or they will be dry.
    • Arrange the piping hot grouse breasts on top of the salad. Spoon the vinaigrette all over and serve. Alternately, you can also toss the greens with the dressing if you like, which will make it more evenly-seasoned.

    Notes

    You can also use pheasant or any other skinless poultry breast to make this dish. 

    Nutrition

    Serving: 4oz | Calories: 2596kcal | Carbohydrates: 0.3g | Protein: 310g | Fat: 141g | Saturated Fat: 39g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 69g | Cholesterol: 969mg | Sodium: 713mg | Potassium: 3322mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 2432IU | Vitamin C: 73mg | Calcium: 167mg | Iron: 16mg
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    Chef Alan Bergo

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