• 1/4 c. dry red wine
  • 1/4 c. chicken stock
  • 1 1/2 tsp. flour
  • 1/4 tsp. dry mustard
  • 1/4 tsp. salt
  • 6 Tbsp. butter
  • 4 slices French bread, 3/4 inch thick and 5-6 inches across
  • 1 Tbsp. chopped shallot
  • 8 oz. fresh mushrooms, finely chopped
  • Salt and pepper
  • 1 Tbsp. vegetable oil
  • 4 boneless breast halves from 2 Lesser Prairie Chicken
  • 2 tsp. snipped fresh parsley, optional

    In small bowl, blend wine, chicken stock, flour, dry mustard and 1/4 tsp. salt; set aside. In medium skillet melt 2 Tbsp. butter. Add 2 slices bread, turn quickly to coat both sides with melted butter. Cook over medium heat until golden brown on both sides. Repeat with remaining bread slices, set aside and keep warm. Add 1 Tbsp. butter to skillet, add shallots and cook over medium heat until tender. Add mushrooms, cook, stirring frequently, until the liquid has cooked off. Remove from heat and salt and pepper to taste. Set mixture aside and keep warm. In skillet, add oil and melt remaining 1 Tbsp. butter over medium-low heat. Add breast halves to the skillet and cook until done and browned on both sides, approximately 10 minutes. Remove from skillet and set aside and keep warm. Deglaze the skillet with the wine mixture and blend into cooking juices in skillet. Stir frequently over medium heat until thickened and bubbly. Remove from heat and stir in parsley. Spread each toast slice with 1/4 of the reserved mushroom mixture. Quickly slice each breast half into thin diagonal slices; arrange on mushroom toast. Drizzle 2 Tbsp. wine sauce over each portion. (This recipe works equally well with venison tenderloins.)
    Serves: 4