Grouse with Partridgeberry Molasses & Vegetable Hash

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

8 grouse breasts (salt pepper both sides, set aside)
1/4 cup ghee or extra virgin olive oil
1 1/2 cups shallots, chopped
3/4 cup carrot, sliced 1/4" thick
3/4 cup celery, sliced 1/4" thick
4 cloves fresh garlic, chopped
1/2 tsp thyme leaves, dried
18 button mushrooms, quartered
Partridgeberry Molasses:
4 cups frozen partridgeberries, thawed and undrained
1 cup fancy molasses
1 1/4 tsp rosemary leaves, dried
For the molasses: Heat all the molasses ingredients together in a heavy-bottomed pot over medium heat. Simmer for 15 minutes and remove from heat. While still hot, transfer the mixture to a blender and liquefy on the highest speed/power. Once thoroughly blended, strain the mixture through a very fine mesh strainer. Reserve the resulting flavoured molasses and discard the strained remnants. Set aside.
For the meat & hash: Heat the ghee/oil in a heavy-bottomed, large frying pan over medium-high heat. Sear both sides of all the grouse breasts, turning a couple times so that they cook about halfway through. Remove them from the pan and set aside. Add shallots, carrot and celery to the pan and begin to caramelize them. Once shallots start to get golden and carrots soften somewhat, add garlic, thyme and mushrooms. Toss to coat in the remaining fat, reduce heat to medium, cover and cook for about 5 minutes. Add grouse breasts back in and nestle them into the vegetables so that they contact the pan. Cover and cook for another 5-10 minutes, or until the internal temperature of the grouse breasts reaches 165F. Remove from heat, season to taste, drizzle meat with flavoured molasses and serve immediately. Yield: 4 servings

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