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Bird Brained: Time for a classy dish

25 Sep

Most people don’t know that grouse is considered a fine delicacy around the world.  Below is a savoury recipe that is guaranteed to please 🙂

The Duchess of Devonshire’s Grouse with Rice & Horseradish Cream Sauce

recipe4

 

3 grouse
1 onion, 1 carrot, 1 stick of celer, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
Butter
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice

-Fillet the two breasts of each grouse and put to one side.
-Sauté 1 onion, 1 carrot, 1 stick of celery (chopped fine) and a bay leaf. When tinted at the edges add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well.
-Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside.
-Wrap 2 rashers of streaky bacon around each fillet and sear in butter until brown both sides.
-Take 6 to 8 shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately 4 minutes.
-When cooked, take the breasts out and keep warm.
-Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.

Serve and enjoy!

 
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Posted by on September 25, 2013 in grouse, recipe, Wawang Lake Resort

 

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