Bon Apetit Russ. I hope they come out perfectly.
How do you cook them? I see your reference "for the pot" and realize that is a very generic term meaning 'for the table' or 'for cooking' but wonder what your method of cooking grouse breasts is.
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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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