|Grouse||2 (Young Ones)|
|Pork fat slices||2|
|Stewing steak||1⁄4 Pound|
Divide the steak in two and put a piece into the belly of each bird.
This is important, as it will keep the flesh moist.
Then tie the fat pork over the breasts and paint the back and legs with the butter.
Put them into a small roasting pan so that they will fit snugly into it.
Cover the pan with a loose fitting lid, or lay a piece of aluminum foil over the breasts.
Do not put foil tightly over the pan, as this causes the birds to stew rather than roast.
You want to let some air at them, but not too much.
Put into a medium oven (350°) for 40 to 50 minutes.
Remove the fat pork from the breast toward the end of the baking time.
If you like your game rare you would, of course, bake for less time.
That is all a matter of taste.
Serving size: Complete recipe
Calories 1476 Calories from Fat 596
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 30.6 g152.8%
Trans Fat 0.4 g
Cholesterol 128.7 mg42.9%
Sodium 733.5 mg30.6%
Total Carbohydrates 0.01 g0%
Dietary Fiber 0 g
Sugars 0 g
Protein 192 g384%
Vitamin A 8.4% Vitamin C
Calcium 32.1% Iron 163.9%
*Based on a 2000 Calorie diet