Sage, butter, and white wine carry the complicated flavors of ruffed grouse to life on this conventional Italian recipe

Saltimbocca interprets to “jumps in your mouth.”

My model is loosely primarily based on Saltimbocca alla Romana. It’s a Roman dish, historically made with veal. Italians at all times use top-quality substances; to me, the ruffed grouse is actually high-quality. The sage, butter, and white wine flavors are completely married on this dish. Together with the grouse, this dish will “soar in your mouth,” simply because the title says.

This recipe can simply be made at your grouse camp and is ideal for anybody who likes to pores and skin their birds, because it doesn’t require the breast to have pores and skin on.

A white platter of prepared ruffed grouse saltimbocca with sage leaves

Ruffed Grouse Saltimbocca

A straightforward Italian dish that highlights the complicated flavors of ruffed grouse

Prep Time 15 minutes

Cook dinner Time 20 minutes

Complete Time 35 minutes

Course Foremost Course

Delicacies Italian

Servings 4

Energy 287 kcal

  • 4 grouse breasts skinned and tenders eliminated
  • 10 sage leaves
  • 4 slices prosciutto
  • Olive oil
  • 4 tbsp unsalted butter
  • ½ cup dry white wine
  • Flour for dredging

  • Place the grouse breasts on a chopping board, leaving slightly house between them. Cowl them with clingfilm and gently pound them out utilizing your fists or a rolling pin till they’re about ¼” thick.

  • Season every breast with pepper. There’s no want for salt for the reason that prosciutto is sort of salty already.

  • Take a slice of prosciutto and press it onto every breast. Fold any extra onto itself and ensure it sticks to the breast.

  • Calmly dredge each bit within the flour and shake off the surplus.

  • In a saucepan, warmth 2 tablespoons of olive oil over medium-high warmth. As soon as sizzling, add the ten sage leaves and cook dinner till crispy. Watch out to not burn them. As soon as they’re crispy, take away them from the pan and set them apart.

  • In the identical pan, add 2 tablespoons of unsalted butter over medium-high warmth. Add 2 breasts, prosciutto facet down, and fry them for 2 minutes till the prosciutto is crispy. Then, flip them over and fry the breasts for one more two minutes till golden brown. Set them apart on a plate and canopy them with foil. Do the identical with the opposite two, including extra butter if wanted. Set them apart with the opposite 2 breasts on the lined plate.

  • Deglaze the pan with the wine, scraping up the brown bits within the pan. Then, cut back the sauce by half. Take away the pan from the warmth and add the remaining butter one tablespoon at a time. Whisk till the butter is included and has a shiny look. Break up among the crispy sage leaves and add them in, too.

  • Place every grouse breast on a heat plate and pour sauce over every breast. Garnish with the remaining crispy sage leaves.

  • Serve along with your selection of sides. I like to recommend roasted potatoes, sautéed greens like Swiss chard, and good crusty bread that will help you mop up the sauce left in your plate.

Energy: 287kcalCarbohydrates: 1gProtein: 25gFats: 17gSaturated Fats: 9gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 0.5gLdl cholesterol: 108mgSodium: 187mgPotassium: 459mgFiber: 0.01gSugar: 0.3gVitamin A: 387IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Key phrase Grouse, Ruffed Grouse