GROUSE w/WARM POTATO SALAD

By BobD

Ingredients

• 4 SERVINGS
• • Warm Potato Salad
• • 4 grouse, 1 pound each, neck and giblets removed, rinsed and patted dry
• • Grapeseed or canola oil
• • Salt and freshly ground black pepper to taste
• • 1 teaspoon dried thyme

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Prepare Warm Potato Salad. Spatchcock the grouse by removing backbone and wing tips, then spreading bird out, skin side up, and pressing on breastbone to flatten.

2. Light a gas or charcoal grill.

3. Make sure grouse are flat. Brush liberally with oil and season with salt, pepper, and thyme.

4. When grill is medium hot, add grouse and cook until nicely browned and cooked through, 10 to 12 minutes, turning once. Baste often with oil, and move away from fire if skin is burning.

5. Remove from heat, tent lightly with aluminum foil, and let stand for a couple of minutes before serving with Warm Potato Salad.

Ingredients for Warm Potato Salad

• 2 pounds red potatoes
• Coarse salts
• 3 slices bacon, cut into thin strips, cooked crisp, cooled, and crumbled (optional)
• ¼ cup dry white wine
• 2 teaspoons Dijon mustard
• 2 teaspoons minced garlic
• 3 tablespoons minced flat-leaf parsley
• 3 tablespoons lemon juice
• 6 to 8 tablespoons mild olive oil
• Salt and freshly ground black pepper to taste

Directions for Warm Potato Salad

1. Place potatoes in a pot, cover with cold water, add a generous sprinkle of salt, and bring to a boil. Cook until potatoes are almost tender when pierced with a knife. Drain, cover pot with a towel, and let cool. The potatoes will finish cooking. When cool enough to handle, peel, cut into medium-size cubes, and put in a bowl. Stir in bacon and wine.

2. Combine mustard, garlic, parsley, and lemon juice in a bowl. Slowly whisk in oil to form an emulsion. Pour over potatoes, tossing to blend wine into sauce and cover potatoes. Season with salt and pepper, and serve.