Name: Grilled Grouse Marinated in Berry Purée
Yield: Serves 4
Ingredients: 4 grouse, with livers and hearts; 16 mushrooms; 2 tablespoons lemon juice; 450 g (1 lb) raspberries; 8 tablespoons walnut oil; 3 bunches watercress, washed and dried; salt and freshly ground black pepper; 120 g (4 oz) unsalted butter; 1 tablespoon fresh thyme leaves; 230 g (8 oz) slab of pancetta or green streaky bacon, cut into lardons; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Jeremiah Tower established his reputation when he was head chef at Chez Panisse in Berkeley, California. Today he is considered to be one of America’s most innovative chefs. This recipe, from his book New American Classics, was inspired from a seventeenth-century French cookbook, Le Cuisinier Françoi

Ingredients

Starter
Gluten-free

Method

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Ingredients

Method

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