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  • Pan Fried Grouse With Puy Lentils and Pancetta Recipe

    A delicious pan-fried grouse recipe with puy lentils and pancetta.

    Serves 2-3

    Pan Fried Grouse


    6 Wild and Game grouse breast fillets
    12 rashers pancetta or unsmoked streaky bacon
    300g Puy lentils (uncooked)
    160g cubed pancetta
    1 stick of celery, finely chopped
    1 medium onion, diced
    2 cloves of garlic, minced
    1 medium carrot, diced
    1 tsp dried thyme
    1 tbsp sherry vinegar
    800ml chicken stock
    A glug or two of olive oil


    1. Heat the olive oil in a pan and fry up the onion, carrot and celery until soft.
    2. Add the bacon, garlic and thyme and cook for a couple more minutes.
    3. Add the sherry vinegar and cook for another minute or so.
    4. Add the stock and lentils.
    5. Cook on a medium heat, stirring often, for 35-40 minutes until lentils are cooked.
    6. Wrap each breast fillet in 2 rashers of pancetta or streaky bacon.
    7. Heat some olive oil in a frying pan.
    8. Pan fry each grouse breast for about 3 minutes each side.
    9. Serve with the lentils and crusty bread.