Place <quantity>1<unit>tsp</unit></quantity> of juniper berries in a mortar and pestle. Roughly grind it

Add <quantity>1<unit>tsp</unit></quantity> of dried thyme and <quantity>1<unit>tsp</unit></quantity> of dried rosemary. Grind to get a coarse mixture

Place <quantity>1<unit>tbsp</unit></quantity> of coarse salt and <quantity>1<unit>tbsp</unit></quantity> of white sugar in a bowl

Add <quantity>1<unit>tsp</unit></quantity> of black pepper powder and <quantity>1<unit>tbsp</unit></quantity> of chili powder

Add <quantity>1<unit>tbsp</unit></quantity> of whiskey, <quantity>1<unit>tsp</unit></quantity> of fermented chili paste, and <quantity>1<unit>tbsp</unit></quantity> of soy sauce

Add <quantity>1<unit>tbsp</unit></quantity> of honey

Add the ground mix and stir to combine. The marinade is ready

Add <quantity>2</quantity> grouse breast fillets to the Marinade and mix

Transfer to a plastic bag

Close the bag and leave it for 2-3d, turning the bag once a day

Add <quantity>1<unit>L</unit></quantity> of vegetable oil and <quantity>30<unit>g</unit></quantity> of dried mushrooms to a saucepan

Turn the heat on to medium-low and heat the oil until it reaches <temperature>120<unit>°C</unit></temperature>

Lower the heat and cook the mushrooms until golden brown. Remove from heat

Let the oil cool down and put a lid on the saucepan. Place it in the refrigerator overnight to infuse the mushroom flavor

Transfer the oil to a tall recipient

Mix it with a hand mixer until completely smooth. The mushroom oil is ready

Add <quantity>1</quantity> garlic clove to a tall recipient

Add <quantity>½<unit>tbsp</unit></quantity> of red wine vinegar and <quantity>1<unit>tsp</unit></quantity> of Dijon mustard

Add <quantity>3</quantity> egg yolks

Add <quantity>1<unit>tsp</unit></quantity> of salt and ground black pepper to taste

Mix with a hand mixer until homogenous and add <quantity>1¾<unit>cups</unit></quantity> of the Mushroom Oil in a thin stream. Continue blending until it's emulsified. The mushroom mayo is ready

Remove the breasts from the marinade and pat them dry

Cut into thin slices

Place them in a bowl

Add chanterelle mushrooms and angelica seeds to taste

Add mixed berries to taste

Add Mushroom Mayonnaise to taste. The cured grouse fillet is ready

Enjoy this delicious Scandinavian treat!