Anonymous Fri Oct 07 11:08:00 2005

1 oz. olive oil

2 grouse legs

2 Savoy cabbage wedges,

1 oz. each

MATIGNON:

1 tbsp. maple-cured bacon

1 tbsp. onion, pared, brunoise

1/2 tbsp. carrot, brunoise

1/2 tbsp. celery, brunoise

1 oz. Balsamic vinegar

1/8 tsp. mustard seed

3 oz. chicken stock

1 oz. Dijon-style mustard

2 oz. grouse demi-glace

Heat olive oil in small braising pan; add legs and cabbage. Sear on all sides until brown. Remove from pan; reserve. Add bacon to pan; saute. Add remaining matignon. Place legs and cabbage over matignon. Add vinegar; reduce until almost dry. Add chicken stock and mustard seed. Cover; braise until tender, about 15 to 20 minutes. Remove legs and cabbage; reserve. Reduce braising liquid to desired consistency; add mustard and demi-glace. Remove bones from legs. Place meat and cabbage in sauce; reserve warm.