The grouse season starts in Scotland on what is known as 'The Glorious Twelfth' - 12 August... I have a friend who shoots and likes to share the spoils, so I've got a brace ready for dinner this evening.
Brace of young grouse, plucked and drawn
Giblets of said 2 grouse!
2 oz butter
6 rashers of streaky bacon (? is this known as Canadian bacon in the USA?)
2 slices white bread (remove crusts)
2 heaped tablespoons redcurrant jelly
Salt and pepper to taste
Set oven to 400F/Gas mark 6. Rub a little of the butter into the well-washed and dried inside of each bird. Season the outside of the grouse with freshly milled salt and pepper and cover the breasts with the bacon rashers. Place in a roasting tin and cover with foil. Allow 15 mins per pound + extra 15 mins. The grouse have a tendency to dry out so ensure that they are cooked, but do NOT overcook - short cooking time at a good heat is the secret!
Toast the bread, place giblets in saucepan cover with water and simmer until tender. Strain and reserve the stock to make the gravy Remove the livers, mash them with buter, salt and pepper and spread on the toast. Slip the toast under each bird for the last 15 minutes of roasting. Place the grouse and toast on a serving dish and garnish with watercress. Make a gravy from the meat juices, add the reserved stock and when thickened with a little cornflour, add the redcurrant jelly. Traditionally, in Scotland, roast grouse is served with game chips, redcurrant or rowan jelly and bread sauce.
Brace of young grouse, plucked and drawn
Giblets of said 2 grouse!
2 oz butter
6 rashers of streaky bacon (? is this known as Canadian bacon in the USA?)
2 slices white bread (remove crusts)
2 heaped tablespoons redcurrant jelly
Salt and pepper to taste
Set oven to 400F/Gas mark 6. Rub a little of the butter into the well-washed and dried inside of each bird. Season the outside of the grouse with freshly milled salt and pepper and cover the breasts with the bacon rashers. Place in a roasting tin and cover with foil. Allow 15 mins per pound + extra 15 mins. The grouse have a tendency to dry out so ensure that they are cooked, but do NOT overcook - short cooking time at a good heat is the secret!
Toast the bread, place giblets in saucepan cover with water and simmer until tender. Strain and reserve the stock to make the gravy Remove the livers, mash them with buter, salt and pepper and spread on the toast. Slip the toast under each bird for the last 15 minutes of roasting. Place the grouse and toast on a serving dish and garnish with watercress. Make a gravy from the meat juices, add the reserved stock and when thickened with a little cornflour, add the redcurrant jelly. Traditionally, in Scotland, roast grouse is served with game chips, redcurrant or rowan jelly and bread sauce.
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