INGREDIENTS
6 grouse breast fillets
2 large parsnips, thinly sliced with a grater
1 onion, thinly sliced
1 tbsp plain flour
12 rashers of pancetta
Vegetable oil
150g whole blackberries
2-3 large handfuls of mixed salad leaves
Salt
3 tbsp crème de cassis
75ml stock
Half a tbsp balsamic vinegar
METHOD
Take the grouse fillets out of the fridge half an hour before cooking them, to get them to room temperature.
Heat about 1.5 cm of vegetable oil in a frying pan.
Fry the parsnip strips and then the onion, taking them out when golden and placing them, separated out,
on kitchen towel. They will crisp up as they cool. Sprinkle them with salt.
In a pan, start heating the stock, balsamic and most of the blackberries (keep a few back for garnishing
the salad). Cook these for about 10 minutes until the blackberries can be broken up easily with a spoon.
Wrap each grouse breast in 2 slices of pancetta.
Pour most of the oil out of your frying pan so you have just a thin layer on the bottom. Heat this up again.
Fry each grouse breast for 2 minutes each side on a fairly high heat until the pancetta has browned, then
turn the heat down and cook them for a further 3-5 minutes, turning once.
Add the 3 tbsp cassis and cook for 2 more minutes, turning the grouse once, then remove the grouse. Set it aside to rest.
Add the stock, balsamic and blackberry mix to the pan.
Cook, stirring, for a couple of minutes until you have a glossy sauce.
Place the grouse breasts on a plate with the salad leaves. Top with the onions and parsnips, drizzle with the sauce and serve.
