Grouse in Pancetta with Coco Beans


Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A good butcher will be able to prepare the breasts as directed. For best results, the meat should be medium rare.


  • 2 grouse
  • 75g (2 ¾oz) butter
  • 1


Cut down between the legs and the breasts of the grouse, pull the legs down and away from the body and cut them off. Make an incision down the middle of the breast along one side of the breastbone, keeping as close to the bone as possible. Continue down until you are able to detach the breasts from the carcass. Repeat with the other bird.

Melt one-third of the butter in a saucepan and a