ROAST GROUSE WITH BLACK TRUFFLE
Ingredients;
2 grouse
Olive oil
1 onion
Garlic
Fresh thyme
Carrot/celery diced
150 ml red wines
150 ml chicken stock
Method;
Wrap the bacon around the breasts of the grouse
Sear the birds all over so they have a good rich colour on each side then take out the birds.
Reduce the heat to medium and soften the onion, celery and carrot and fry gently adding the garlic in the same oil.
Pour in the wine and extra stock and warm.
Mix them all and cover with foil then put them in the oven.
Roast for 20 minutes, take out and squeeze so firm on the outside but soft and pink and juicy inside
Take out and set aside to rest for at least 5 minutes.
Return the pans to the hob add more wine/stock whilst roasting.
Strain, taste and season, return to the pan adds in a knob of butter to make silky.
Finally stir in the minced black truffle.
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