A savory combination of gamebird, herbs, and wine for a fantastic fall feast.
Preheat Oven to 450 F.
In a large skillet cook the bacon strips until they are rendered to a flexible crispy state. They should be cooked but still bendable.
Remove the bacon and saute the grouse in the bacon grease until they are browned on the outside.
Wrap each breast with a slice of bacon and place in a roasting pan.
Add onions, garlic, salt, pepper, and carrots.
Pour the wine, chicken broth, and bacon grease over top.
Place the sprigs of herbs on top and roast for 30 min.
Serve with brown rice, or mashed potatoes for a delicious fall meal.
This recipe can be used with chicken, pheasant, or real partridge.