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Roast Grouse
Red Grouse (Lagopus Scoticus) is a medium-sized game bird
with a reddish-brown plumage speckled with white and black.
It's weight is approximately 500g (1lb). It has a
distinctive red comb over the eye which is more prominent in
the cock. Both sexes have feathered legs and feet which some
people have made into kilt pins. Since their principal food
is the flowers, seeds and young green shoots of ling
heathers they have a distinctive flavour which is thought to
be the reason why grouse meat is darker and stronger
flavoured than other game birds.
INGREDIENTS
4 plump young grouse
125g (4oz) softened butter
herbs/berries for the cavity: strong flavours like thyme,
tarragon, bay leaf, juniper berries, brambles, blueberries
or blaeberries
600ml (1 pint) robust red wine and/or water
salt and freshly ground white pepper
METHOD
Pre-heat the oven to gas mark 8/230C/450F. Mix the butter
with the herb/berry flavouring. Divide into four and stuff
into the cavities. Keep a little back to rub over the birds.
Leave in a cool place for a couple of hours or overnight for
the flavours to mingle.
Heat up a large sauté pan or frying pan which will take the
four birds and can also be put into the oven. When hot, sear
the birds on all sides, turning after two minutes. Place all
the birds on their backs and place the pan in the oven.
Roast for about ten minutes and leave in a warm place for
the meat to relax.
Meanwhile make the gravy, add red wine/water to the pan
scraping up the debris and boiling it up, reducing to a
concentrated flavour. Taste and season. Strain. If brambles,
blaeberries or blueberries are available add a handful to
the sauce. Keep warm. Serve on skirlie toast with rowan
jelly and floury chappit potatoes.
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