Pan Fried Grouse with Bacon and Sage

Name: Pan Fried Grouse with Bacon and Sage
Total time: 1 h 5 min
Yield: 4
Cuisine: American, North America
Ingredients: 4 grouse breast; salt (to taste); freshly ground Black pepper (to taste); 4 large Sage; 4 strips thick-sliced Bacon; 4 sprigs fresh thyme; 1 Tbsp good quality olive oil; 6 cups mixed Wild mushroom (like shiitake, porcini, baby portobello, cremini); 0.5 cup good quality olive oil; 4 large shallots (chopped); 4 Tbsps unsalted butter; salt (to taste); freshly ground Black pepper (to taste); 3 cloves garlic cloves (chopped); 0.5 cup flat-leaf parsley (coarsely chopped)

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Difficulty:

moderate

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 5 min.

Ready in

Ingredients

for

servings

Ingredients: 4 grouse breast; salt (to taste); freshly ground Black pepper (to taste); 4 large Sage; 4 strips thick-sliced Bacon; 4 sprigs fresh thyme; 1 Tbsp good quality olive oil

For Wild Mushrooms: 6 cups mixed Wild mushroom (like shiitake, porcini, baby portobello, cremini); ½ cup good quality olive oil; 4 large shallots (chopped); 4 Tbsps unsalted butter; salt (to taste); freshly ground Black pepper (to taste); 3 cloves garlic cloves (chopped); ½ cup flat-leaf parsley (coarsely chopped)

How healthy are the main ingredients?

olive oil parsley garlic clove olive oil thyme salt

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Preparation

Kitchen utensils

1 Fine-mesh sieve, 2 Bowls, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Hand mixer, 1 Tablespoon, 1 Skillet, 1 Slotted spatula, 1 Serrated knife, 1 Knife

Preparation steps

Preheat oven to 350º F.

Rinse grouse breasts and pat dry with a paper towel. Season with salt, and pepper. Lay a sage leaf over the top of the breast, wrap bacon tightly around each breast, securing with a wooden toothpick or skewer. Secure a sprig of thyme on top of bacon.

Heat olive oil in a skillet over medium-high heat. Place grouse in skillet and sear bacon wrapped breast, until the outside of the bacon is almost cooked.

Transfer grouse to baking dish or baking sheet and bake in oven until juices run clear, about 20 to 25 minutes. Serve with sauteed mushrooms.

For Wild Mushrooms:

Meanwhile, brush the caps of each mushroom with a mushroom brush or sponge. Trim the stems and slice the mushrooms thickly.

Heat the olive oil in a large skillet or saucepan. Add the the chopped shallots and sweat for about 5 minutes, or until they are translucent. Add the butter and mushrooms; season with salt and pepper. Cook over medium heat for about 6 to 8 minutes, or until the mushrooms release their juices, stirring frequently. Add the garlic; continue cooking for an additional 2 minutes. Remove from heat; add parsley; check seasoning. Serve.