Ingredients

• 6 slices pancetta
• 2 grouse breasts
• salt and freshly ground black pepper
• small handful sage leaves
• olive oil
• butter
• for frying
• 2 tbsp olive oil
• 1 garlic clove
• peeled and crushed
• 2 shallots
• peeled and finely sliced
• ½ chilli
• finely chopped
• 4 tbsp Marsala wine
• 2 tbsp rowan jelly (alternatively use redcurrant or blackcurrant jelly)
• 1 tbsp olive oil
• knob of butter
• 2 garlic cloves
• peeled and crushed
• 300g/10½ oz curly kale
• 100ml/3½fl oz chicken stock

Directions

• For the grouse
• lay three slices of pancetta on a board
• overlapping slightly. Place a grouse breast in the centre
• season with salt and pepper and place a few sage leaves on top. Wrap up the breast in the pancetta. Repeat with the other breast.
• In a frying pan
• heat 1-2 tablespoons olive oil and fry the grouse for 2-2½ minutes on each side. Add a knob of butter and
• when it has melted
• baste the breasts. Remove from the heat and set aside to rest.
• For the sauce
• heat the oil in a pan and gently fry the garlic
• shallot and half the chopped chilli for a few minutes to soften. Add the Marsala and rowan jelly. Season to taste with salt and freshly ground black pepper. Reduce the heat and simmer until the sauce has thickened.
• For the kale
• heat the oil and butter in a pan and gently fry the garlic and the reserved chilli for two minutes. Add the kale
• stir in the stock and cook for 2-3 minutes
• or until the kale has wilted.
• To serve
• spoon the kale onto serving plates and place the grouse alongside. Drizzle with the sauce.