by Chef Jeremiah Doughty, From Field To Plate
This recipe combines the unique flavor of grouse with the classic elements of a chicken parmesan sandwich, resulting in a delicious and satisfying meal. The crispy grouse cutlets, tangy marinara, creamy fresh mozzarella and aromatic basil create a harmonious balance of flavors and textures. Although originally made with sage grouse, as you can see by the dark-colored meat in the images, this recipe can be adapted for use with any kind of gamebird.
Yields: 2 to 4 sandwiches
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients:
For the grouse cutlets:
- 2 grouse breasts, boneless and skinless (about 4 to 6 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Vegetable oil or olive oil, for frying
For the homemade marinara sauce:
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 28 ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, torn or roughly chopped (for adding at the end)
For assembly:
- Two to four fresh baguette rolls or hoagie rolls (about 6 to 8 inches long each)
- 8 ounces fresh mozzarella, thinly sliced or torn into pieces
- 1/4 cup fresh basil leaves, whole or roughly torn, plus more for garnish
Instructions:
Prepare the homemade marinara sauce:
- Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, oregano, red pepper flakes (if using) and sugar (if using).
- Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more developed the flavors will be. Season with salt and pepper to taste. Just before serving, stir in the 1/4 cup torn fresh basil.
Prepare the grouse cutlets:
- Place each grouse breast between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the grouse to about 1/4-inch thickness. This helps them cook evenly and become more tender.
- Set up a breading station: In a shallow dish, combine flour, salt, pepper and garlic powder. In a second shallow dish, beat the eggs. In a third shallow dish, combine panko breadcrumbs and grated Parmesan cheese (if using).
- Dredge each grouse cutlet first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the cutlet into the breadcrumb mixture, coating it completely and pressing lightly to ensure the breadcrumbs adhere.
Fry the grouse cutlets:
- Heat about 1/2 inch of vegetable or olive oil in a large skillet over medium-high heat. Once the oil is shimmering (around 350° to 375°F / 175° to 190°C), carefully place the breaded grouse cutlets in the skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Fry for three to five minutes per side or until golden brown and cooked through. Grouse cooks relatively quickly. The internal temperature should reach 165°F (74°C).
- Transfer the cooked grouse cutlets to a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying.
Assemble the sandwiches:
- Preheat your oven or toaster oven to 375°F (190°C).
- Carefully slice the baguette rolls lengthwise, being careful not to cut all the way through, creating a “hinge.” Lightly toast the opened rolls in the oven for a few minutes until slightly crisp.
- Layer the fresh mozzarella slices or torn pieces generously onto the bottom half of each toasted roll. Place one to two grouse cutlets on top of the cheese. Spoon a layer of warm marinara sauce generously over the grouse. Place a few fresh basil leaves on top of the mozzarella.
- Serve the grouse Parmesan sandwiches immediately while hot and the cheese is still gooey.
Jeremiah Doughty is the chef behind the popular website, From Field To Plate, transforming wild harvests into incredible culinary experiences. A life-long hunter, Doughty champions the philosophy of utilizing the entire bird, honoring the animal and minimizing waste – all while creating a dish that anyone can cook at home – or in the field. He uses his platform to share his knowledge and passions with the hope that he inspires others to connect with their food from field to plate.
