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Delicious Sage Grouse

Updated: Oct 29, 2021


  • fillet the breasts off the bone

  • wash and soak in salt water

  • cut breasts with meat scissors into thin strips (3 to 4 inches long by 1/2 to 3/4 inches wide)

  • dry strips with paper towel

  • dip strips in slightly beaten egg (one egg per bird)

  • roll in fine bread crumbs (seasoned)

  • preheat fry pan to very hot, add olive oil and place the strips in the pan

  • sear until brown (approximately 2 minutes a side) and take off

  • pieces are now ready to serve

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