Stir Fried Grouse
The ideal utensil for this recipe is a wok but any frying pan will do
(Substitute 2 pheasants breasts) 4grouse breasts, filleted and sliced into half-inch fingers
1 egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. white-wine Worcestershire sauce
¼ tsp. white pepper
¼ 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.