Field to Table

Last week I was invited to Scotland with my friends from Campbell’s of Beauly, a family-run business since 1858 who specialize in country wear, knitwear, and bespoke tailoring. I was outfitted in tweed to walk up on grouse in the Scottish Highlands, and it was an epic hunt. Afterwards, I took advantage of the morning’s success and made whisky marinated bacon wrapped grouse breast, a riff on the apricot jam and bourbon marinated duck breast I make after a duck hunt. I replaced the apricot preserves with homemade red currant jelly and substituted the bourbon with a smoky single malt whisky.