Devilled sandgrouse

Method

1. Chop the Sandgrouse breasts into small pieces or slithers.

2. Melt the butter in a frying pan over a medium heat and gently fry the onions and garlic until soft.

3. Pour the olive oil into a separate pan over a high heat and fry the Sandgrouse breasts on all sides until golden.

4. Add the cooked onion and garlic to the pan, together with the chopped sage and season with salt and freshly ground black pepper.

5. Pour in the brandy and set alight. When the flames have subsided, add the red wine and let the mixture bubble for 5 minutes, until slightly reduced and syrupy.

6. Add the cream and cook for a further 2 minutes. Serve immediately on hot toast.

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Ingredients

8-10 Sandgrouse breasts (pheasant or Guinea Fowl make good substitutes)
50g Butter
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp Olive oil
1 tbsp finely chopped sage
salt and fresh ground black pepper
50ml Brandy
125ml Red wine
8 tbsp single cream
hot toast, to serve

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