Stir Fried Grouse

The ideal utensil for this recipe is a wok but any frying pan will do



(Substitute 2 pheasants breasts) 4 grouse breasts, filleted and sliced into half-inch fingers

1 egg white

1 tsp. cornstarch

1 tsp. salt

1 tsp. white-wine Worcestershire sauce

tsp. white pepper

cup peanut oil

2 cloves of minced garlic


Mix egg white, cornstarch, salt, pepper, garlic, and white-wine Worcestershire sauce in a bowl. Dip the grouse fingers in the mixture to coat them. Heat peanut oil in a fry pan until very hot. Add grouse fingers, stirring constantly until meat turns white - about 30 seconds to a minute. Take care not to overcook. Serve with long grained white rice.-Frcd Eveyson.


From Lee Bishop.