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Tuesday, 25 July 2006
If you've been out on the moor, it stands to reason you'll want the best recipe possible for grouse. Here it is.
Ingredients (serves 4)
4 young grouse
8 rashers streaky bacon
300ml stock
1 level tbsp cornflour
black pepper
watercress for garnish
Method
1. Tie two bacon rashers around each bird so that the breast and legs are covered.
2. Place in a roasting tin and cook in a hot oven (200°C, gas mark 6) for 45 minutes.
3. Transfer the birds to a serving dish, cover and keep hot.
4. 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.
5. Serve with gravy, fried breadcrumbs and cranberry or elderberry jelly, and garnish with watercress.
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