3ouncesfresh watercress or your favorite salad greens washed and spun dry
Bacon vinaigrette
3ozbacon, sliced I use slab bacon
2tablespoonsextra virgin olive oil
3tablespoonsred wine vinegar or balsamic vinegar
2tablespoonsmeat stock
1tablespooncapersoptional
Instructions
Using a boning knife, carefully remove both of the grouse breasts from the birds in one piece, being especially careful at the sternum where the connective tissue is the most thin.
Pound the double breasts to ¼ inch thickness with a meat mallet, being careful not to tear them. Season the breasts lightly on both sides with salt and pepper and reserve.
Build a wood fire.
Sweat the bacon in the oil until crisp, adding a pinch of salt and pepper, then add the vinegar and stock to the very hot pan, then add the capers if using and turn off the heat. Pour the vinaigrette into a small dish and keep warm.
Arrange the watercress, celery leaves, radishes and mint leaves on two large plates.
Grease the grill and the grouse breast then cook quickly. You're aiming to cook them 90% on one side for color, flipping at the end to “kiss” the other side. Do not overcook them or they will be dry.
Arrange the piping hot grouse breasts on top of the salad. Spoon the vinaigrette all over and serve. Alternately, you can also toss the greens with the dressing if you like, which will make it more evenly-seasoned.
Notes
You can also use pheasant or any other skinless poultry breast to make this dish.