Ingredients:
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

Description:
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.