2/3 c wild rice
2 c chicken broth
1/4 c butter
8 grouse breast filets
3 eggs [beaten]
1 c flour
1 garlic salt, oregano, and
1 basil to taste
2 tb butter
1/2 c chicken broth
4 oz mozzarella cheese [sliced]

1) Combine the wild rice with 2 cups of broth and cup butter in a
saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets
and pat dry. Pound the filets between waxed paper with meat mallet `til
tender, then combine with the eggs in a bowl. Let stand for 1 hour… 3)
Combine the flour, oregano, garlic salt, basil, and pepper to taste in a
bowl and roll the filets in this flour mixture, coating well. 4) Brown on
both sides in 2 tb butter in a skillet. Then add enough broth to cove the
bottom of the pan and simmer filets, covered, for 10 min. 5) Place slice
of cheese on each filet and cook `til cheese is melted… Serve with the
rice…