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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.

DinnerGamePancettaLow CarbGrouseMarsala

Estimated Nutrition

Per Serving Total
Calories 710.3 kcals 1420.5 kcals
Carbohydrates 22.4 grams 44.8 grams
Fat 49.1 grams 98.2 grams
Protein 44.2 grams 88.4 grams
Cook Time
30 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Rowan Jelly
can substitute with redcurrant or blackcurrant jelly
Dairy
15
g
Butter
knob for basting
15
g
Butter
knob for kale
Liquids
60
ml
Marsala Wine
100
ml
Chicken Stock
Meat
6
slices
Pancetta
2
piece
Grouse Breast
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Sage
leaves only
1
clove
Garlic
peeled and crushed
2
clove
Garlic
peeled and crushed
OilsFats
30
ml
Olive Oil
for frying
30
ml
Olive Oil
for sauce
15
ml
Olive Oil
for kale
Vegetables
2
piece
Shallot
peeled and finely sliced
0.5
piece
Chilli
finely chopped
300
g
Curly Kale

Steps

  • Wrap seasoned grouse breasts and sage leaves in overlapping pancetta slices.
  • Fry the grouse in olive oil for 2 to 2.5 minutes per side.
  • Baste the meat with melted butter and set aside to rest.
  • Soften garlic, shallot, and half the chilli in oil for the sauce.
  • Add Marsala and rowan jelly, then simmer until the sauce thickens.
  • Fry garlic and remaining chilli in oil and butter for the kale.
  • Add kale and 100ml stock, cooking until the kale is wilted.
  • Serve the grouse alongside the kale and drizzle with sauce.