To celebrate British Game Week, Steven Frampton of Bristol-based specialist Wild & Game presents this quick and easy pan-fried grouse recipe which is perfect with a glass of red wine.
Steven says people in the UK are rediscovering the joy of cooking with these lean, healthy meats.
“A lot of knowledge about how to cook with game had been lost, and when we founded the company in 2017, we made it our aim to help more people discover the pleasures of cooking with meats such as pheasant, grouse and partridge,” he says.
With that in mind, the company provides recipes to inspire people to cook with game – such as this one, for pan-fried grouse with cranberry and mushrooms.
See also: Nigella Lawson’s Fennel Gratin
- 4 grouse breasts
- A small knob of butter (about 1 tsp)
- A glug of olive oil
- 1 tbsp cranberry sauce
- 6 rashers pancetta
- 300g chestnut mushrooms, stalks removed
- 2 echalion shallots, finely sliced
- 3 tbsp creme fraiche
- 2 tsp thyme leaves
- 1 tbsp dry sherry
- Salt and pepper to taste.
See also: The Biscuiteers’ Decorative Christmas Gingerbread House
To serve: fresh bread – ideally sourdough.
- Wrap each grouse breast in 1 rasher of pancetta. Chop the remaining two rashers of pancetta and set aside.
- Heat the oil and butter in a pan and fry the grouse breasts for 1.5 – 2min each side. Remove and set aside.
- Add the shallot and the remaining pancetta to the pan and cook until the shallot is soft.
- Add the mushrooms and thyme and cook until the mushrooms are soft and glossy.
- Add the sherry and cook for a couple of minutes until reduced.
- Stir in the cranberry sauce.
- Add the crème fraiche and salt and pepper. Stir and heat through.
Serve the grouse breasts on top of the mushroom mix with buttered sourdough toast or bread of your choice.