Created partnership with our friends at First Lite Hunting. Be sure to watch their recent film, Moments, to catch the full story behind the recipe and what it means to Chef Eduardo to be out in the woods.
Chicken Fried Grouse
Crushed pretzels add an extra crunch to this tasty camp breakfast classic. Get decadent and serve this with french toast and whiskey-sautéed apples!
Season the grouse with salt pepper and a sprinkle of Jalapeño Seasoning to suit your heat preferences. Assemble three separate shallow bowls. Add ⅛ cup of flour to one bowl for dredging. Add one beaten egg to the second bowl and in the third bowl thoroughly mix the crushed pretzels, remaining flour and 1 teaspoon of the Montana Mex Mild Chile Seasoning.
To bread the grouse, first pass it through the bowl containing only flour until the entire breast piece is lightly floured, tap off any excess flour. Dip lightly floured grouse in the egg wash until thoroughly painted and let any excess egg drip off. Finally lay the breast piece in the pretzel mixture and flip over until both sides are evenly and fully breaded, press firmly to help the breading stick onto the meat. Set these to the side until all the grouse is breaded.
Heat a large skillet over medium-high heat. Add avocado oil and butter and allow to come up to temperature for a few seconds and blend into a unified frying medium. Carefully lay the breaded grouse pieces into the pan without overcrowding the pan. You may need to fry a few batches. Fry for two minutes on each side. When both sides are browned and crispy, remove from the skillet and drain on a plate lined with a paper towel or other absorbent paper.
Eat immediately with your favorite breakfast.
We suggest pairing with Chef's French Toast and Sautéed Apples. You can sub whiskey for the syrup in this recipe for a different take. Try adding chopped bacon and blueberries for even more flavor.