Game birds are most often cooked whole, but when dealing with larger birds, there are more options.
Since I don’t waste any of the bird, I like using the breast meat as a main dish and other parts in a slow-cooked stew or soup.
This recipe will work for any of the larger game birds from which you can cut the breast meat (uncooked). Pheasant, wild turkey, and grouse are the easiest to work with, because of their size; although the ruffed grouse has a much stronger flavor which may or may not suit you.
Of course, a domestic chicken or even boneless chicken breasts will work as well.
• 2 pounds of uncooked breast meat from game birds or domestic chickens (bone-in or boneless)
• 1/2 cup all purpose flour
• 1 egg, beaten
• 1/2 cup plain panko bread crumbs
• 4 oz cream cheese, softened • 1 Tbsp dried parsley • 1 Tbsp dried, minced onion • 2 tsp lemon juice • 1/2 tsp garlic salt
• Preheat oven to 350 degrees.