Pan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce
Pan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce
Wild and Game
Ingredients
6 grouse breasts
12 rashers pancetta
4 large sweet potatoes, diced
2 sprigs thyme
Sauce
3 tbs sweet sherry
2 tbs cassis
1 tbs balsamic vinegar
1 tbs soy sauce
1½ tbs honey
200ml chicken stock
½ tsp garlic granules
1 heaped tsp cornflour
Serves 2-3
Drizzle a baking tray with olive oil. Toss the sweet potatoes in a bowl with more oil, salt, pepper and the thyme until fully coated.Spread over the tray and roast for 20-25 minutes at 220˚C.
About 10 minutes before the potatoes are ready, wrap each breast fillet in 2 strips of pancetta. Heat some olive oil in a large frying pan and cook the fillets for about 3 minutes each side then set aside to rest. Add the cassis and sherry to the pan juices and cook, stirring, for about a minute until reduced, then add all the other sauce ingredients except for the cornflour. Stir and heat for a minute or two. Take some of the sauce out of the pan and mix the cornflour into it, then stir into the sauce until it has thickened.
Serve the breasts drizzled in the sauce, with the sweet potatoes and green vegetables