Ravenwood Lodge Recipes
 
Game Birds with Parmesan & Vermouth
 
This recipe works with light meat game birds such as pheasant, ruffed grouse, chukar and quail as well as birds with darker yet mild meat such as sharptail and ptarmigan. So easy to prepare it's practically foolproof, this recipe is very versatile. If you don't have romano on hand, use just parmesan. If you don't have vermouth, use any dry white wine. Add the legs if you'd like. To jazz it up, add quartered artichoke hearts or thin sliced mushrooms.
 

Ingredients

  • 2-3 pheasant breasts or 3-4 grouse or chukar breasts or 8-10 quail breasts -- skinned, boned and halved.
  • 1 cup finely grated parmesan/romano mix
  • 3 tablespoons unsalted butter 1/2 cup dry vermouth
  • 1/2 red pepper, sliced lengthwise very thin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Method
Pre-heat oven to 325 degrees. Dredge breasts in cheese mix patting it into the flesh (moisten with a little water if the breasts are very dry). Melt the butter in a good sized skillet. Add the garlic powder. Saute the breasts over moderate heat until they are golden on each side. Place the breasts in a baking dish with the pepper slices spread around and between them. Sprinkle on the remaining cheese mix to taste. Use it all for a very cheesy dish; use less for lighter cheese flavor. Drizzle the vermouth over the breasts, then sprinkle with paprika. Cover very loosely with aluminum foil and bake for 15 minutes. Suggestion: Serve with a fresh spinach salad, crusty pumpernickel and crisp Pinot Grigio. Serves 4.