Pan-Seared Grouse with Marsala Sauce and Wilted Kale






6 slices pancetta
2 grouse breasts
salt and freshly ground black pepper
handful sage leaves
olive oil
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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