Sharp-Tail Grouse With Prosciutto and Elderberry Vinegar Sauce
I ate my grouse all alone as a snack, but it would be great with some wood parched wild rice and wilted swiss chard, beets or roasted baby onions as an entree.
4thin slices of prosciutto or country ham like Bayonne
Kosher salt and fresh ground black pepper
Wild rice flour as needed for dredgingoptional, all purpose flour can be substituted too
2tablespoonsduck fatanimal lard, or high smoke point oil like grapeseed
2tablespoonsunsalted butterfor basting (optional)
a few sprigs of fresh thymefor basting (optional)
Instructions
Elderberry Vinegar Sauce
In a non reactive saucepan, reduce the vinegar by half, then whisk in the butter until the sauce is thick enough to lightly coat the back of a spoon. Reserve the sauce until needed.
Grouse
Season each grouse lightly with salt and fresh ground black pepper season the side you will place the prosciutto on a little less since it's salty.
Press a piece of prosciutto on top of each breast and press down to make it adhere. on the opposite side of the tenderloin.
Heat the lard or oil in a saute pan until hot, then quickly dust each breast in the wild rice flour and, tap off the excess, then place prosciutto side down in the saute pan. Cook on medium-high heat until the proscuitto is browned and caramelized, then add the butter and herbs to the pan and baste the breasts with the hot bubbling fat until medium-rare or medium, depending on how you like to eat duck. Meanwhile, re-heat the sauce an whisk to emulsify it.
Remove the birds from the pan when done and allow to rest for a minute or two, prosciutto side up. Slice the breasts on the bias with a sharp knife, then fan them out onto warmed plates, garnish with the sauce and serve immediately.
Notes
To make elderberry vinegar, see my previous post here, or cover elderberry scraps with cider vinegar and allow to macerate for a few weeks, then strain and bottle.