ROAST GROUSE w/CONFIT RAVIOLI & WILD MUSH

By BobD

Ingredients

• 4 SERVINGS
• Roast Young Grouse with Confit Ravioli and Wild Mushroom Sauce
• • One 6oz package of D’Artagnan Duck Confit
• • 4 Young Grouse, legs removed, body saved for later roasting
• • 1/2 teaspoon rock salt
• • 1/2 teaspoon thyme
• • 2 packages of D’Artagnan 7 oz. duck fat
• • 3 oz pasta dough
• • 1/2 lb minced chicken breast
• • 1/2 teaspoon chopped sage
• • 1 egg
• • 1 egg yolk
• • 1/2 cup cream
• • 3-4 tablespoon olive oil
• • 1/4 cup chopped carrots
• • 1/4 cup chopped leek
• • 1/4 cup chopped onion
• • 1/4 cup chopped celery
• • 1 3/4 oz dried wild mushrooms
• • 1/4 cup of port, madeira, or brandy wine
• • 1 chicken leg
• • 1 1/3 cup chicken stock
• • 1/2 cup veal stock
• • 1/2 cup water
• • 4 slices of pancetta

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Day before serving

Remove legs from grouse. Rub legs with salt and thyme. Refrigerate for 12 hours.

Day of serving

1. Grouse: Rub Salt and thyme off grouse legs. Cook legs in duck fat over low heat approximately one hour until meat flakes off the bone.

2. Ravioli: Blend chicken breast with whole egg and egg yolk. Pass through sieve and set over a bowl of ice. Slowly add cream, mixing constantly. Fold in sage, season with salt and pepper. Add the confit meat. Roll out the pasta dough. Cut into 8 pieces. Fill 4 pieces with meat mixture and lay over the remaining dough to make 4 raviolis.

3. Wild Mushroom Sauce: Heat 3 teaspoons of olive oil in a pan and brown bones and vegetables. Deglaze with wine. Add chicken leg, porcini and giblets of grouse. Pour in chicken stock, veal stock and water. Bring to boil. Skim off fat from surface. Simmer for one hour. Pass resulting liquid through muslin or cheese cloth into another pan. Reduce to sauce consistency.

Just prior to serving:

1. Preheat oven to 200 C. balance of olive oil in saute pan. Heat grouse and pancetta. Season and seal the grouse crown.

2. Cover each bird with 2 slices of pancetta and put in 400F oven for 10-15 minutes. Remove the breasts from the birds and arrange, with legs, on 4 warmed plates. Arrange ravioli and garnish. Pour over mushroom sauce.