If pigs could fly! A Lady and the Tramp dish!
Here we have a double bird dish with a squeal of pig, a bit of an unusual one but nevertheless we're always ones for trying different things out.
Here we have a Grouse and Pigeon dish with a lttle bacon to add extra flavour. The idea is to use streaky bacon and wrap around the breasts for the extra flavour to savour. In our case here we were fresh out of streaky bacon so had to improvise.
When cooking we like to be a little adventurous trying out all different types of mixed game dishes, here's one that took my taste buds and flattered the old palate!
On to the mix.
Lightly fry bacon to release juices but not crispy
Remove bacon from the pan
Lightly fry the breasts in the bacon fat until browned, about 2 minutes per side. Add butter to keep moist if required.
Wrap the partly cooked bacon around the breasts, secure with cocktails sticks and place in to a baking dish with the remaining juices from the frying pan. Add in 2 chopped shallots, quarter of a litre of chicken stock, quarter litre of white wine, 4 chopped garlic cloves and add salt and pepper to taste.
Roast uncovered for 45 minutes at 160c, once done remove and keep warm while you make the sauce.
Thicken the remaining juices with cornflower and bring to the boil, constantly stirring to avoid lumps.
Serve the meats with the sauce and your favourite vegatables.
The Sauce mix
The end product
Can't think of a better way to spend Saturday evening, especially after a day's worth of shooting.