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Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Pan-fried grouse breasts served over savory oatmeal skirlie with caramelized beetroot and a rich red wine and rowan sauce.
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.