Roast Grouse with Bread Sauce and Watercress
recipe
Roast Grouse with Bread Sauce and Watercress
No commentsIngredients
- 2 young grouse, oven ready
- 1 onion, quartered
- 30g butter, softened
- 4 strips streaky bacon
- 150ml-200ml chicken or game stock
For the sauce:
- 8 cloves
- 1 large onion, cut in half
- 300ml full cream milk
- 1 bay leaf
- 12 black peppercorns
- freshly grated nutmeg
- salt
- 50g fresh white breadcrumbs
- 50g butter
- 1 bunch watercress
Serves:
2
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
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- Preheat the oven to //gas mark Stuff the cavity of each grouse with two pieces of onion, and smear the breasts with the butter. Cut the bacon in half and lay four pieces over each bird.
- Place the prepared grouse in a medium roasting tin. They should not be too snug but have a little space in between.
- Pour the stock into the tin - you just need a thin layer, about &#cm. Roast for - minutes, adding a little more stock if it boils dry. After cooking allow to rest for at least minutes before serving.
- Meanwhile, make the sauce: Stick the cloves into the cut side of the onion halves and place in a small saucepan along with the milk, bay leaf, peppercorns, nutmeg and salt. Bring slowly to the boil, then remove from the heat and strain off the solid ingredients.
- Place the breadcrumbs in a bowl and pour over the hot milk. Return to the saucepan, add the butter and heat gently without boiling.
- Finely chop half of the watercress and stir through the sauce. Remove the onion from the bird and spoon the pan juices over the breasts. Serve with the bread sauce on the side and use the remaining watercress as a garnish for the grouse.
Source: Terry Farris
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