Breast of Grouse with Mushrooms and Pears

Name: Breast of Grouse with Mushrooms and Pears
Yield: Serves 2 as a Main Course, 4 as an Appetizer
Cuisine: Europe
Ingredients: Fine sea salt and freshly ground black pepper; 4 juniper berries, crushed; 5 black peppercorns; 1 teaspoon Dijon mustard; 2 medium pears, such as Anjou, quartered; ¼ cup olive oil; 1 bay leaf; ⅓ cup finely chopped celeriac; 2 grouse (see headnote); 1 to 2 teaspoons red currant jelly or preserves; 4 cups boiling water; 2 garlic cloves, chopped; 3 tablespoons chopped shallots; ⅓ cup finely chopped carrot; ½ pound wild mushrooms, trimmed, cleaned, and cut into 1½-inch pieces; 1 tablespoon chopped fresh rosemary; 2 teaspoons chopped fresh chives; 4 tablespoons unsalted butter

Preparation info

Serves
2
as a Main Course

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A DISH INSPIRED BY EYVIND HELLSTRØM, THE CHEF-OWNER OF OSLO’S RESTAURANT BAGATELLE. IF YOU CANNOT FIND GROUSE, YOU CAN USE PARTRIDGE OR PHEASANT (SEE MAIL-ORDER SOURCES).

Ingredients

2 grouse (see headnote)
4 juniper berries, crushed
Fine sea salt and freshly ground black pepper

Europe
Scandinavian
Main course
Starter
Spicy
Nordic
Scandinavia
Gluten-free

Method

With a sharp knife, cut off the whole breast section of each bird. Cut the legs, thighs, and carcasses into smaller pieces. Season the breasts with the juniper and salt and pepper and set aside at room temperature for 45 minutes.

To make the sauce, heat 1 tablespoon of the butter in a small