Fried grouse breasts on lardo bruschetta, lentils and watercress
A delicious recipe from Philippa Davis, The Field Magazine. Lardo is used in this recipe as it adds a little fattiness to the grouse but you can use bacon chunks or pancetta.
- Put the lentils, the whole garlic clove and the bay leaf into a saucepan and cover with cold water, about 3cm above the lentils. Bring to a simmer and cook for approx. 25 minutes or until the lentils are tender.
- While still hot season with salt, pepper and two tablespoons of olive oil, the parsley and mustard.
- Season the grouse breasts with salt and pepper. Heat two dessert spoons of olive oil into a frying pan and sear the breasts for about a minute and half on each side. Remove from the pan, cover them in foil and leave to rest for a couple of minutes.
- Meanwhile toast the sourdough bread. Immediately rub the second garlic clove over each piece and then put the lardo (or bacon/pancetta) on the top of each piece. Dress the watercress in some olive oil and balsamic vinegar. Place sliced grouse breast onto the lardo bruschetta and serve with the warm lentils and watercress.