Roast grouse with cotechino stuffing - mediterranean

1 servings

Ingredients

Quantity Ingredient
2 smalls Red onions; finely chopped
2 Cloves garlic; finely chopped
2 Stalks celery; finely chopped
1 Carrot; finely chopped
4 ounces Chicken livers; diced
½ teaspoon Soft thyme leaves
3 ounces Soft white breadcrumbs
12 Sage leaves
3 tablespoons Good olive oil
8 fluid ounce Dry red wine
1 Cotechino sausage; (Italian spiced
; sausage), casing
; removed
6 Grouse or partridge
1 teaspoon Soft thyme leaves
12 slices Prosciutto
4 ounces Dried ceps; soaked for 1/2
; hour, drained,
; squeezed and
; chopped (reserve
; soaking liquor)
Olive oil
4 ounces Chicken livers; chopped
1 Onion; finely diced
3 Garlic cloves; finely chopped
12 fluid ounce Dry red wine
Salt and freshly ground black pepper

Directions

STUFFING

BIRDS

Cook the onion, garlic, celery, carrot and thyme in the oil until soft but not brown. Crumble the cotechino sausage into the onion mix with the sage and fry for 10 minutes. Add the chicken liver and cook for a further 2 minutes. Add the wine, and boil to reduce by half. Season with salt and pepper, allow to cool then fold in enough breadcrumbs to bind the stuffing.

Stuff the birds, and wrap each in two slices of prosciutto. Preheat the oven to its hottest setting.

Heat the olive oil in a pan and cook the garlic, onion, thyme and chopped mushrooms until the onion is softening. Add the mushroom juice and cook until no liquid remains.

In a roasting pan, heat some olive oil and brown the birds on each side.

Roast in the hot oven for 10 minutes, turn the birds and roast for a further 5 minutes with the mushroom mix and the wine.

Remove the birds and keep warm. Stir the juices in the pan and add a little butter to enrich the sauce. Serve the birds with polenta and pangrattato.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes