Tetraone Cucinato nella Pancetta

Name: Tetraone Cucinato nella Pancetta (Roast Grouse with Pancetta)
Yield: Per person
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 250 ml (8 fl oz) sweet red wine (such as Aleatico di Puglia or Recioto della Valpolicella); 250 ml (8 fl oz) sweet red wine (such as Aleatico di Puglia or Recioto della Valpolicella); 25 g (1 oz) butter; 250 ml (8 fl oz) sweet red wine (such as Aleatico di Puglia or Recioto della Valpolicella); 2 large sprigs fresh thyme; 1 garlic clove, peeled and chopped; 1 chicken liver, finely chopped; 5 thin slices pancetta; 1 grouse, plucked and cleaned; 1 tablespoon olive oil

Roast Grouse with Pancetta

Preparation info

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

1 grouse, plucked and cleaned
1 chicken liver, finely chopped
5 thin slices pancetta
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Europe
Italy
Main course
Mediterranean

Method

To make the stuffing, mix the liver with two of the pancetta slices cut into matchsticks, the leaves of one of the sprigs of thyme and the chopped garlic, then brown in the butter in a small pan. This will only take a few minutes. When a good colour, add 175 ml (6 fl oz) of the wine, boil to reduce a little, season and cool.

Spoon this stuffing into the cavity of the bird. Place the rem