Ingredients

Steps

• Remove the legs and carefully ease the breast meat away from the carcass with a sharp knife.
• Softened onion in butter, add beetroot and 150ml water, then simmer until liquid evaporates and beetroot caramelizes.
• Melt fat in a pan, cook onion until golden, then stir in oatmeal until toasted.
• Reduce wine and jelly to 2 tablespoons, add stock, reduce by half, and whisk in cold butter.
• Season breasts and fry in hot oil for 2 minutes per side before resting off the heat.
• Serve sliced grouse breasts over the skirlie and surround with the red wine sauce.