Grouse and Wood Cock Pizza

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: David Shiflett

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Ingredients:

- Boboli Pizza bread, 12" - Extra virgin Olive oil - Pesto paste - 2 grouse breasts de-boned - 2 Wood Cock Breasts de-boned - Feta cheese - Red Onion - Sun dried tomatoes. - Pitted Kalamata olives - 3 cloves of fresh garlic - Salt - Pepper

Directions:

Slice breast meat into small strips, Keep Wood cock and Grouse seperate. In two seperate saute' pans, keeping the meats seperated as they cook differently, enough olive oil and crushed garlic cloves to brown the meat. Keep a close eye on the Wood Cock as to not over cook, Rare to Med Rare is best, as it will start to take on a livery taste if over cooked. Same goes for the Grouse, Both meats deserve a watchful eye as to not over cook. Remove from heat and pans after browning and allow them to drain. Slice the red onion into very thin slices. Take the Bobili bread and brush with olive oil, spread a layer of pesto on the bread so as to cover. Crumble some feta cheese all over the Pizza, Place the Grouse and WoodCock on the Pizza, Slice the olives, tomatoes, onions and spread over the whole pizza, along with a little more cheese, season to taste, Bake at 400 deg for 5-10 minutes(keep a close eye) and finish with a quick blast from your broiler. Let stand for a few minutes, slice and serve with a great red wine of your choice.

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