Actually Tom, though you may call me a heretic, I filet the breasts off and sautee them in butter at a high heat - 1 minute on one side and about 45 seconds on the other side and take them out of the pan immediately. They’re like rare venison tenderloin and go great with a sip of bourbon or scotch. Have you tried them this way?
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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