Grouse with Chanterelles

Name: Grouse with Chanterelles (Gallo Cedrone con Finferli)
Cuisine: British
Ingredients: 4 grouse, prepared for cooking; olive oil; 12 bay leaves; 24 slices pancetta, about 200 g (7 oz); salt and pepper to taste; salt and pepper to taste; 1 small onion, finely chopped; 55 g (2 oz) unsalted butter; 500 g (18 oz) fresh chanterelles, cleaned and trimmed; 1 tbsp chopped fresh parsley

Gallo Cedrone con Finferli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

I couldn’t think of a better combination of two of my favourite wild foods. The grouse is incomparable, much more sought after than other game birds, and to accompany it is the fungus most appreciated by gourmets all over the world. In this case, both originate from Scotland, where wild food seems to be in abundance.

Ingredients

4 grouse, prepared for cooking
olive oil
25 g (1 oz)

Europe
United Kingdom
Italy
Main course
Gluten-free
Scotland

Method

Preheat the oven to 200°C/400°F/Gas 6.

Brush the birds with a little olive oil, and season with salt and pepper on both the skin and inside the cavity. Transfer two at a time to a frying pan and fry in half the butter each time over a high heat, for 5 minutes on each side. Remo