We’ve teamed up with Talking Game magazine to bring you this fantastic recipe courtesy of Wild & Game.
Pan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce. Serves 2-3.
- 6 grouse breasts
- 12 rashers pancetta
- 4 large sweet potatoes, diced
- 2 sprigs thyme
- 3 tbs sweet sherry
- 2 tbs cassis
- 1 tbs balsamic vinegar
- 1 tbs soy sauce
- 1½ tbs honey
- 200ml chicken stock
- ½ tsp garlic granules
- 1 heaped tsp cornflour
Drizzle a baking tray with olive oil. Toss the sweet potatoes in a bowl with more oil, salt, pepper and the thyme until fully coated. Spread over the tray and roast for 20-25 minutes at 220˚C.
About 10 minutes before the potatoes are ready, wrap each breast fillet in 2 strips of pancetta. Heat some olive oil in a large frying pan and cook the fillets for about 3 minutes each side then set aside to rest.
Add the cassis and sherry to the pan juices and cook, stirring, for about a minute until reduced, then add all the other sauce ingredients except for the cornflour. Stir and heat for a minute or two.
Take some of the sauce out of the pan and mix the cornflour into it, then stir into the sauce until it has thickened.
Serve the breasts drizzled in the sauce, with the sweet potatoes
and green vegetables.
Thank you very much to Wild & Game and to Talking Game (@talkinggamejournal) for this tantalising recipe. For a huge range of excellent game recipes and fascinating insights & interviews with an array of chefs & game experts, pick up a copy of Talking Game at ArdMoor.