Wednesday, 5 October 2011

Cooking with Grouse

I shall be cooking with Grouse later this week and this is the recipe I shall be going with  I have had lots of suggestions so thank you for those. I am sure it will all go well and you aren't worrying at all after my cake disaster. I tell you I have been worrying senseless about this.

 So here is the recipe I shall be trying later on this week:

 This recipe for Grouse is taken from The Game Cookery book by Angela Humphreys so thanks to the author and Game-To-Eat for allowing me to print this.

4 young grouse
8 rashers streaky bacon
300ml (1/2 pint) stock
1 level tbsp cornflour
Black pepper
Watercress for garnish

Tie two bacon rashers around each bird so that the breast and legs are covered.  Place in a roasting tin and cook in a hot oven 200C, Gas mark 6 for 45 mins. Transfer the birds to a serving dish, cover and keep hot.  Blend the cornflour with a little stock and add to the pan.  Gradually add the rest of the stock, a shake of pepper and bring to the boil.

Decorate the grouse with watercress and serve with the hot gravy, fried breadcrumbs and cranberry or elderberry jelly.  Grouse may be served on a slice of toast either after cooking, or the toast may be placed under the bird when half cooked to catch the juices.

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