Pan-Fried Grouse with Marsala Sauce and Wilted Kale

Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.

Dinner Game Pancetta Low Carb Grouse Marsala

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

49.1g

per serving

98.2 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Rowan Jelly

can substitute with redcurrant or blackcurrant jelly

Dairy

Butter

knob for basting

Butter

knob for kale

Liquids

Marsala Wine

100

Chicken Stock

Meat

slices

Pancetta

piece

Grouse Breast

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Sage

leaves only

clove

Garlic

peeled and crushed

clove

Garlic

peeled and crushed

OilsFats

Olive Oil

for frying

Olive Oil

for sauce

Olive Oil

for kale

Vegetables

piece

Shallot

peeled and finely sliced

0.5

piece

Chili

finely chopped

300

Curly Kale

Method

Baste the meat with melted butter and set aside to rest.

Serve the grouse alongside the kale and drizzle with sauce.

Add kale and 100ml stock, cooking until the kale is wilted.

Fry garlic and remaining chilli in oil and butter for the kale.

Wrap seasoned grouse breasts and sage leaves in overlapping pancetta slices.

Add Marsala and rowan jelly, then simmer until the sauce thickens.

Soften garlic, shallot, and half the chilli in oil for the sauce.

Fry the grouse in olive oil for 2 to 2.5 minutes per side.