Breast Of Grouse With Mushrooms And Pears

With a sharp knife, cut off the whole breast of each bird. Cut the legs, thighs, and carcasses into smaller pieces. Season the breasts with the juniper and salt and pepper and set aside at room temperature for 45 minutes.

To make the sauce, heat 1 tablespoon of the butter in a small pot over medium heat until it bubbles energetically. Saute 2 tablespoons of shallots and half the garlic for 3 to 4 minutes.

Add the chopped pieces of grouse and saute for 3 minutes. Add the boiling water, bay leaf, peppercorns, celeriac, and carrot. Bring to a boil and, with a spoon, skim off the foam that has gathered on the surface. Reduce the heat and simmer for 20 minutes.

Strain into a small saucepan and reduce to 1/3 cup. Remove from the heat and set aside.

Preheat the oven to 300 degrees F.

In an ovenproof skillet, heat 2 tablespoons of the butter over medium-high heat. Add the grouse breasts skin side down and cook for 6 minutes, turning every now and then.

Transfer the pan to the middle of the oven and cook for 12 to 15 minutes (8 to 10 minutes if deboned), until the interior temperature reaches 140 degrees F on an instant-read thermometer, Transfer to a cutting board and let rest for 15 minutes.

While the grouse are resting, heat 1 tablespoon of the olive oil in a wide skillet over medium-high heat. Add the pears and rosemary and cook, stirring occasionally, for 4 minutes. Transfer to a bowl and set aside, covered to keep warm.

Heat the remaining 3 tablespoons olive oil in the same skillet, over medium heat. Add the mushrooms and the remaining shallots and garlic and cook for 5 to 6 minutes, until the mushrooms are tender. Season liberally with salt and pepper, and sprinkle with the chives before serving.

Just before serving, bring the reduced stock to a boil. Stir in the mustard, red currant jelly, and the remaining 1 tablespoon butter. Season with salt to taste.

Cut the breasts from the bone, slice them, and place them on warm plates. Add the pears and mushrooms, pour the sauce over the grouse breasts, and serve.

Recipe Source: New Scandinavian Cooking