You don’t have to do much to a ruffed grouse to bring out the great taste; nor do you want to go too far and overwhelm the natural flavors. This simple but delicious recipe archives the perfect balance.

Serves: 4

Ingredients

• 4 ruffed grouse breasts, butterflied
• 4 slices Monterey Jack, 1/8-inch thick
• 1 egg white
• 1 cup cornflakes, crushed
• 2 tbsp vegetable oil

Preparation

• Preheat oven to 325°F. Make a slit almost all the way through each breast; fill each slit with 1 slice of cheese.
• Whisk egg white lightly; brush over outsides of breasts. Press each breast all over into cornflake crumbs until coated.
• Heat oil in a heavy ovenproof skillet over medium heat; brown breasts, turning once, about 2 minutes per side. Transfer to oven; roast for 10 minutes to finish cooking.

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