How To Cook Grouse - How To Cook. But these are recipes for young birds. James durrant, head chef of the game bird at the stafford hotel, london, show us.
Cooking Grouse MORLEY BUTCHERS
Try wrapping grouse breasts in bacon (to keep them moist) and serving the meat cooked in its own juices, with wild rice and dark green. Check your grouse breasts carefully for bone fragments or shot damage. Cut along the breast bone on both sides to removes each breast. Season them with salt and pepper, and wrap them carefully with strips of bacon. Rinse them off and place them on a paper towel. Line a sheet pan with parchment paper, and set it beside your work space. To cook roast grouse for 2. Baste it thoroughly with the melted butter in the pan. Port or madeira sauce for game birds. I show you how to pluck, gut, truss and cook a grouse, the time honoured, traditional way.
Preheat your oven to 400 f. If you wish, remove the breast meat and legs and keep warm, then throw the carcasses back into the roasting tin with a splash of red wine and water. Try a long, slow cook and seriously good flavour combinations with pot roast grouse with brandy, tarragon and wild mushrooms. Dip grouse pieces in flour mixture to coat. Baste it thoroughly with the melted butter in the pan. But these are recipes for young birds. Bring the roast out of the oven and let sit at room temperature for at least 1 hour.rub with olive oil and sprinkle again with salt and ground black pepper.roast for between 12 and 15 minutes per pound, then check the temperature. Rinse them off and place them on a paper towel. The breasts are very lean, and must be cooked carefully. Try wrapping grouse breasts in bacon (to keep them moist) and serving the meat cooked in its own juices, with wild rice and dark green. Prior to cooking, if desired, remove the skin or any other undesirable bits using your knife.
