Recipe by Chef Joey Z.
I acquired this recipe from a long time friend Mike Leahy from Canada. He suggests you use cooking apples (such as Mackintosh) for this recipe.
- 6 ounces fowl (per person-grouse, chicken)
- 1⁄2 apple (per person)
- 1⁄4 ounce maple syrup (per person)
- 2 tablespoons oil
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon garlic salt
- pepper (to taste)
Directions See How It's Made
- Cut the fowl up into medallions or strips 1/4 inch thick. Peel and slice apples 1/8 inch thick.
- The fowl and apples must be cooked separately but simultaneously.
- Simmer oil and spices in frying pan.
- Simmer apples in syrup in covered saucepan.
- Add fowl to frying pan at medium heat.
- When fowl is ready to turn, add apples and syrup. The apples should be almost done by then.
- Cover and simmer until fowl is done. About 2 minutes.
- Serve with boiled or mashed potatoes and any green veggie. Refried mashed potatoes are good too.
- White wine goes well with this dish.
- Note: The syrup can be cut down to 1/2 ounce per serving by adding a wee bit of water. The apples also add juice as they cook.
- Bon Appetit.