My annual trip to Lake-of-the Woods Country is fast approaching, so my bride and I are trying out some new recipes on birds left from last year. Tonight's repast was largely out of Rebbecca Grey's Game cookbook and was a variation on one of her woodcock recipes. It is simple, but very effective on Ruffed Grouse as well. Heat some butter in a pan (and a bit of oil so you can heat the butter a bit higher w/o burning) and add some cognac (good, but not VSOP) and heavy cream. Reduce the sauce amount until fairly thick and then add a little brown mustard to add a taste kick. Rebbecca also suggests some lemon juice as well (we were out so....we didn't) and then put the de-boned breasts (remember to brine the meat first, especially if it's been in the freezer a while) parts into the pan to simmer a bit. When the meat firms up, add some cracked pepper and a pinch of salt to taste, and you're ready to serve it up. We put it over basmati/wild rice medley and cooked up some fresh baby spinach for some greens. Even after almost a year in the freezer, the flesh was white, tender and oh so silky. This one's a winner!
It's a school night tonight, so no vino, but a nice Pinot Gris would have been appropriate as well.