Grouse with grapes & pistachio nuts


This sit-down appetizer is great served before a Thai-style venison stirfry, or slow-roasted duck.


  • 4 grouse breasts, boneless and skinless
  • Salt and white pepper, to taste
  • Butter
  • 1/4 cup cream
  • 2 dozen green grapes
  • 1/3 cup pistachio nuts


  1. Season grouse with salt and pepper. Sauté in butter over medium heat. When cooked through, remove from pan.
  2. Add cream to pan. Reduce liquid by half over medium-high heat. Add grapes and breasts to reheat.
  3. Spoon grapes and sauce over breasts. Garnish with pistachio nuts.