Main Recipe:
Roast grouse — Scottish
1 Servings
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A 1-1.5 kg (2-3lb) grouse Strips of fat pork to cover A piece of toast (optional) salt and pepper |
Gluten-free1 Low-carb Egg-free Nut-free Sugar-free 1. without toast | |
 Buy oven ready, so that the hanging, plucking and drawing will have been done for you. Only young birds are suitable for roasting; older ones make good casseroles, though. You can tell a young bird by its soft, even feathers, smooth pliable legs and plump breast. If you have to do the game preparation yourself, the bird needs to be hung for 7-10 days, before it is plucked and drawn. When the breast feathers can be plucked out easily the bird is ready to cook. Pre-heat oven to 200º C (400º F, gas mark 6). Season with salt and black pepper. Cover with strips of pork fat and put a knob of butter inside. Place on a slice of toast in a baking tin. Roast for 30 minutes, remove pork fat, and roast for a further 15 minutes. Serve on cooking toast (discard toast for gluten-free diet). Traditional accompaniments: Watercress, Game chips, fried breadcrumbs†, Bread Sauce‡ † Not suitable for gluten-free diets. ‡ Not suitable for gluten-free or dairy-free diets. | ||
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