Pan fried grouse with Puy lentils and pancetta

Ingredients
6 grouse breast fillets (available online from Wild and Game)
12 rashers pancetta or unsmoked streaky bacon
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, finely chopped
160g diced pancetta
2 cloves garlic, minced
1 tsp dried thyme
1 tbs sherry vinegar
800ml chicken stock
300g Puy lentils (uncooked)

www.wildandgame.co.uk

Serves 4-6

Heat the olive oil and fry the onion, carrot and celery until soft. Add the diced pancetta, garlic and thyme and cook for a couple more minutes, then add the sherry vinegar and cook for another minute or so. Add the stock and lentils and cook on a medium heat, stirring often, for 35-40 minutes until the lentils are cooked.

Wrap each breast fillet in 2 rashers of pancetta or streaky bacon. Heat olive oil in a frying pan and fry each breast for about 3 minutes each side. Serve with the lentils and crusty bread.