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Ruffed Grouse Florentine variation

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Ruffed Grouse Florentine variation
Ruffed Grouse Florentine:
6 slices of Prosciutto di Parma
6 grouse breasts flattened with a meat mallet to roughly 3/8" thickness

In a Pyrex mixing bowl combine:
3 cups Baby Spinach chopped into 1/2" x 1" pieces (remove stems prior dicing)
1/2 C Ricotta cheese
1/3 C grated Parmesan cheese
2 cloves fine diced garlic
1 tsp. coarse ground black pepper
1/3 tsp nutmeg
1/2 cup Basil pesto

2-3 Tbsp. of olive oil

Pre-cook prep.:
Cover flattened grouse breasts with approximately 2 Tbsp. of the spinach/pesto mix onto each breastplate side of the grouse fillet and roll-up.
Roll each of the grouse breast pieces with one sliver of Prosciutto di Parma and place them in a baking dish, side-by-side but slightly separated.
Brush the breast roll-ups with the olive oil and bake in a 400F oven for 20-30 minutes.

Serve with linguine. I make a Ricotta (1/3C), 1/2 C. dry white wine, 1/2C chicken stock reduction with some added white pepper, adding the pan juices from the grouse breast pan prior serving over the linguine.

Substitutions: pheasant breasts, non-sugar cured deli-thin sliced lean ham