Willow grouse is, perhaps the most popular game bird in Finland. Unfortunately wild animals are forbidden to serve in restaurants (..officially). This time we are interested in the chest. (Ofcourse all the rest will also be served later...)
We´ll serve the bird with risotto, so you need the following: Cleaned bird, lemon, shallot, butter, cookin cream, forest mushrooms, parmesan, white wine, cognac and basil.
Spread some lemon inside the bird (s), this will make sure, the bird is clean and safe... Heat your frying pan well and fry all surfaces quickly.
Season well with salt and pepper. Put into owen (heat 180 celcius) and keep it there for about 20 minutes
When the bird is in the owe, you have time to make the sidedish:risotto. I got some dried forest swamps from my friend (...thank Harri). I soaked them in water owernight and took the watr out. Fry them in hot pan with oil (or butter if you like...). 4-5 minutes wil be enough. Now make basic risotto (you find the instruction in this same blog).
When risotto is almos ready, mix the mushrooms in. After adding parmesan and butter, take the risotto out from the hot plate and let shimmer under lid about 5 mins (...please do not leave it for too long...). While it shimmers, we make the final touch to the bird
Take a teaspoon of Dijon mustard
Add cooking cream, salt and pepper
Heat this sauce in hot pan
Now comes the tricky part ( ..i was alone and could not take all picks...): Heat another frying pan. Add oil. Then ad breasts to hot pan and add also some cognac. When cognac boils lit it and let the flames surrounf the breasts. Now add the sauce on top and wait maximum on minute. Your bird chests are ready!
Enjoy !
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