Roast Grouse wrapped in Pancetta

SERVES 2 FOR THE GROUSE

4 grouse breasts, skinned 20g butter

FOR THE VEG

2 Red Rooster potatoes, or similar, peeled and diced Olive oil 1tbsp parsley, chopped

FOR THE RED CABBAGE

10g butter

100g cabbage, thinly sliced 1tsp redcurrant jelly 2tsp red wine vinegar Zest from quarter of an orange 30ml port Sea salt, pepper 1tsp raisins FOR THE GRAVY

30ml red wine 30ml chicken stock

● Take your skinned grouse breasts and wrap each in two slices of pancetta. Warm a pan and add the olive oil. When hot, add the wrapped meat and leave to cook for about three minutes. When starting to brown, add a knob of butter and turn to cook the other side for three minutes. When cooked the internal temperature should reach 38°C (if you have a handy digital thermometer). Once cooked, remove to a warm place to rest for five minutes.

● Now make the gravy. Add 30ml of red wine and the same amount of port to the pan and deglaze, scraping up the bits stuck to the base of the pan. Add a little stock and reduce, simmering for a few minutes until it’s a dark gravy consistency.

● For the veg, blanch the diced potatoes in well-salted water for a minute, then drain, pat dry and fry in hot olive oil until softened and golden, adding in the chopped parsley right at the end. Season to serve. Blanch the cavolo nero leaves, then finish in a pan with a little butter, salt and pepper, until just softened. Cook these while the meat is cooking and resting.

● The red cabbage can be made in advance and reheated. It also freezes well. Melt the butter in a large saucepan. Add the cabbage and stir. Add the redcurrant jelly and stir until melted. Add the vinegar, orange zest and juice, the port and season. Bring to the boil then cover and simmer gently for about an hour. Stir in the raisins and bring back to a simmer for a further 30 minutes. Check the cabbage is tender and serve – or just keep it on a low heat until you’re ready to serve.