Pan-Seared Grouse with Marsala Sauce and Wilted Kale
|6 slices ||pancetta|
|2 ||grouse breasts|
|salt and freshly ground black pepper|
|handful ||sage leaves|
|butter, for frying|
|2 tbsp. ||olive oil|
|1 ||garlic clove, peeled and crushed|
|2 ||shallots, peeled and finely sliced|
|1/2 ||chilli, finely chopped|
|4 tbsp. ||Marsala wine|
|2 tbsp. ||rowan jelly (alternatively use redcurrant|
|1 tbsp. ||olive oil|
|knob of butter|
|2 ||garlic cloves, peeled and crushed|
|10-5/8 oz. ||curly kale|
|1/8 qt. ||chicken stock|
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