Serves four
Ingredients
• 1kg grouse,pheasant, partridge and rabbit, legs and breast meat • 1tbsp plain flour • 2tbsp olive oil • Sea salt and freshly ground black pepper • 1 jar redcurrant jelly • 200ml brown chicken stock For the marinade
• 1½ litre red wine, such as Shiraz or Cabernet Sauvignon • 200g carrots, medium, cut into slices 2cm thick • 60g celery, cut into slices 1cm thick • 20 baby onions, peeled but left whole • 6 garlic cloves • 6 cloves • 6 juniper berries • 4 pieces dried orange peel • 1tsp black peppercorns, crushed • 1 bouquet garni (a few parsley stalks, 4 bay leaves, 6 sprigs of thyme, tied together) For the garnish
• 1tbsp olive oil • 200g smoked streaky bacon, diced…
