Tetraone Cucinato nella Pancetta

Roast Grouse with Pancetta

Preparation info

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

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Ingredients

  • 1 grouse, plucked and cleaned
  • 1 chicken liver, finely chopped
  • 5 thin slices pancetta
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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