Salamis of Pheasant (or Grouse)

Ingredients

1 pheasant/or two grouse

Rashers of streaky bacon enough for each breast

100g/¼lb of smoked streaky bacon or pancetta

1 glass of red wine

½ glass of Madeira

200g/½lb wild mushrooms

50g foiegras

100g/4oz butter

2 onions (chopped)

½l/1pt game stock

4 croûtes thick slices of bread either fried or toasted)

Method

1. Remove liver from the bird(s) and keep for later.

Truss the pheasant/grouse, place rasher of bacon over each breast and roast in the oven for approx 10 minutes.

Remove from the oven and carve off the breasts and legs, cover and keep to one side.

Chop the carcass very small.

2. Dice the fat bacon and "sweat off" with the chopped onion.
Add the wine, Madeira, stock and the chopped carcass and simmer for 45 minutes.

Remove the bacon, and strain the sauce. Whisk in the foi gras until melted into the sauce.
3. In a clean pan place the "roasted" grouse/pheasant, the mushrooms, pour over the sauce and gently cook for a further 20 minutes in a moderate oven.

Meanwhile in a separate pan heat the butter with a little oil and cook the liver which should be finely chopped, and then add to the salmis.

Arrange the croûtes on a dish, place a piece of the cooked bird on each, reduce and taste the sauce and spoon over.