This recipe is a 100% swiss classic. I had it many times in the four years I lived in Switzerland. Similar to a stroganoff, the flavor profile is quite different, due to the liberal amount of white wine.

It is traditionally made with the finest veal you can get, and I always believed that it was the wrong cut of meat for this flavorful and slightly heavy dish since the delicate veal flavor got lost in the white wine cream sauce.

Venison is another great fit for this dish, and I’ve made it plenty of times. Tasting my first sharp-tailed grouse last year I was sure I would find a fitting dish for this flavorful bird, and I believe it pairs well with this recipe.

The main target here is to not overcook the sharpie breasts during the sauce-making process. Therefore, we fry them first and take them out before we add anything else.

I made this dish many times on the road while hunting and people really like it. So here it is.