GROUSE, PANCETTA & SCOTTISH GIROLLE TOAST

Ronnie Bonetti is Executive Chef for the Lucky Onion Group, a family of design-led hotels, restaurants & country pubs, raised and rooted in the Cotswolds. Here he shares his seasonal recipe for Grouse, Pancetta & Scottish Girolle Toast:

Serves 2
Ingredients

• 2 oven ready grouse
• 4 slices pancetta
• 2 sprigs sage
• 4 sprigs thyme
• 1.5 cups Malbec
• 50g diced butter
• 2 slices of good sourdough
• 150g Scottish girolles or any wild mushrooms
• 1 clove crushed garlic
• 1 Tbsp chopped parsley
• 2 handfuls of watercress
• Salt & pepper
•  Splash of Olive oil

Method

• Set the oven to 180 °c and heat up
• In an oven proof pot big enough to hold the 2 birds snug, put the olive oil in and heat until almost smoking
• Stuff the birds evenly with thyme and sage into the cavity, season with salt and pepper
• Place the birds into the hot pot breast side down and slowly turning them to brown them all over
• Lift out the birds and place the sourdough into the pot and place the grouse back onto the bread, add the pancetta to the pot. Place the birds into the hot oven and roast for 5 mins
• Remove the pot from the over and turn the sourdough over and place back into the oven for a further 5mins
• Whilst that’s going on heat a small pan with a splash of olive oil and saute the girolles and crushed garlic, cook the mushrooms until they soften and add the parsley & ½ the butter. Set aside
• Once the grouse is ready to take out of the oven and remove the sourdough. Add the Malbec and roast the birds for another 8 mins
• Remove from the oven and rest the birds on the side
• Reduce the wine and cooking juices over a low heat by 1/2, take off the heat and whisk in the butter.

To serve

• Place the sourdough on a hot serving plate cover the toast with the girolles and the mushroom juices
• Place the cooked grouse beside the mushroom toast pour the juices from the pan all over the birds and toast, pop on the watercress and Enjoy!