Grouse Rahmschnitzel with Chanterelle Sauce
This grouse rahmschnitzel with chanterelle sauce pairs beautifully delicate wild poultry with a tasty wild mushroom cream sauce. Serve it with steamed beans and dressed boiled potatoes for a delicious dinner.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Yield4 servings
Ingredients
For the Schnitzel
- 4 boneless, skinless grouse breasts
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1 cup fine breadcrumbs
For the Sauce
- 8oz chanterelle mushrooms, chopped
- 1 tablespoon butter
- 1/4 cup white wine or chicken/grouse stock
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Kosher salt
- Black pepper
For the Sides
- 12 small potatoes (or 6 medium potatoes, halved), peeled
- 1 tablespoon butter
- 2 tablespoons chopped parsley
- 1 lb green or yellow beans, trimmed
Preparation
For the Schnitzel
Prepare three bowls, one with the flour, one with the beaten eggs, and the last with the breadcrumbs. Season the flour with salt and pepper.
Take a grouse breast and cover it in plastic wrap. Gently pound it with a meat mallet or wine bottle until it is about ¼ of an inch thick. Repeat with the other breasts.
Add about an inch of oil to a skillet and bring to 350°F.
Dip pounded breasts in flour, then eggs, then breadcrumbs, fry in hot oil for about 1 minute per side. Drain on paper towels.
Keep warm in a low oven while you finish the rest of the meal.
For the Sauce
Melt the butter in a skillet over medium heat. Add chanterelles and cook for 5 minutes. Add garlic, flour, and nutmeg and cook for 1 minute. Add wine or stock and cook until liquid has mostly evaporated. Take off of heat and slowly stir in the cream. Season with salt and pepper to taste.
For the Sides
Peel potatoes, cover with water, add a pinch of salt and bring to a boil. Reduce to a strong simmer and cook until potatoes are tender all of the way through. Drain, and put the drained potatoes in the pot over low heat until the residual water evaporates. Add the butter and parsley and toss until all of the potatoes are coated.
Steam beans for 7 minutes until tender. Season lightly with salt and pepper.
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