Easy recipe Pan-fried grouse with Marsala sauce and wilted kale

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six slices pancettatwo grousesalt and freshly ground black peppersmall handful sage, olive oil (Recipes by ingridients olive oil) for frying buttertwo tbsp olive oilone garlictwo shallots½ chillifour tbsp Marsala winetwo tbsp rowan jelly (Recipes by ingridients jelly) (alternatively use redcurrant or blackcurrantone tbsp olive oilknob of buttertwo garlicthree hundredg/about ten½ oz curly kaleabout one hundredml/three½fl oz chicken stock. If you are unfamiliar with game this simple recipe is a good place to start. Pan-fried grouse with Marsala sauce (Recipes by ingridients sauce) and wilted kale. Wrapping the breasts in pancetta keeps the meat (Recipes by ingridients meat) beautifully moist..