Suprême of Grouse with Mushrooms in a Game Sauce

• 8 breasts of grouse
• salt and freshly ground pepper
• 80 g (3¼ oz</

Season well with salt and pepper.

Heat half the butter in a pan with the rosemary and brown the breasts quickly on both sides. Drain and keep to one side.

Brown in the butter remaining in the pan, and keep to one side with the grouse breasts.

Sweat in the other half of the butter in the grouse pan for a few minutes.

Return the grouse and onions to the pan.