Pan-Fried Grouse with Bacon Sage and Mushroom Sauce

Here's a great recipe for sage grouse. It's good for ducks, geese and other grouse as well, but it all comes to together beautifully with a bacon, sage and mushrooms gravy.

Grouse:
4 grouse breasts
sea salt
black pepper, freshly ground
4 large sage leaves
4 strips thick-sliced bacon
4 sprigs fresh thyme
1 Tbsp. extra-virgin olive oil

Wild Mushrooms:
6 cups mixed wild mushroom, such as shiitake, porcini, baby Portobello or cremini
½ cup extra-virgin olive oil
4 large shallots, chopped
4 Tbsp. butter
sea salt
black pepper, freshly ground
3 cloves garlic, chopped
½ cup flat-leaf parsley, coarsely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Grouse:
Rinse grouse breasts and pat dry with a paper towel. Season with salt, and pepper. Lay a sage leaf over the top of the breast, wrap bacon tightly around each breast, securing with a wooden toothpick or skewer. Secure a sprig of thyme on top of bacon.

Heat olive oil in a skillet over medium-high heat. Place grouse in skillet and sear bacon wrapped breast, until the outside of the bacon is almost cooked.

Transfer grouse to baking dish or baking sheet and bake in oven until juices run clear, about 20-25 minutes. Serve with sautéed mushrooms.

For the Wild Mushrooms:
Meanwhile, brush the caps of each mushroom with a mushroom brush or sponge. Trim the stems and slice the mushrooms thickly.

Heat the olive oil in a large skillet or saucepan. Add the chopped shallots and sweat for about 5 minutes, or until they are translucent. Add the butter and mushrooms; season with salt and pepper. Cook over medium heat for about 6-8 minutes, or until the mushrooms release their juices, stirring frequently. Add the garlic; continue cooking for an additional 2 minutes. Remove from heat; add parsley; check seasoning. Serve.