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Highland Grouse

creative.chef's picture
Ingredients
  Grouse 2 , trussed and oven ready
  Bacon rashers 2 (Use Slices)
  Butter 2 Ounce (About 50 Grams Or 0.25 Cup)
  Cranberries 1⁄4 Pound (About 100 Grams Or 1 Cup)
  Water 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
  Honey 1 Tablespoon (About 15 Milliliter)
  Lemon 1⁄2 Cup (8 tbs), juiced
  Watercress sprigs 2
  Oil 2 Tablespoon (About 30 Milliliters)
  Onion 1 , chopped
  Carrot 1 , chopped
  Celery stick 1 , chopped
  Flour 2 Tablespoon (About 30 Milliliter)
  Tomato paste 1 Tablespoon (About 15 Milliliter)
  Water 1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)
  Beef stock cube 1⁄2
  Ground mace 1 Pinch
  Red port wine 3 Tablespoon (About 45 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Preheat the oven to 200°C, 400CF, gas 6.
Season the grouse with salt and pepper and wrap each one in a bacon rasher (slice).
Tie the bacon in place with string, and place in a roasting dish.
Dot the butter over the top.
Roast in the oven for about 25 minutes until crisp and cooked, basting with the butter from time to time.
Place the grouse on a serving dish and keep warm.
2 Meanwhile, prepare the sauce.
Heat the oil and fry the vegetables until soft.
Add the flour and cook for 1 minute, then stir in the tomato paste and water.
Crumble in the stock cube, and season with the salt and pepper and mace.
Bring the sauce to the boil, then simmer for 15-20 minutes.
Strain and stir in the port wine.
Return the strained sauce to the pan and heat through gently.
3 Place the cranberries, water, honey and lemon juice in a pan.
Bring to the boil, then simmer until tender - be careful not to overcook them.
4 Cut the grouse in half and serve the four portions on an attractive serving dish, garnished with the cranberries.
Pour a little of the sauce over and decorate with a few sprigs of watercress.
Serve the rest of the sauce separately.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
4

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