Roast Grouse with Spiced Pears

Name: Roast Grouse with Spiced Pears
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; squeeze of lemon juice; 150 ml (¼ pint) red wine; 5 cloves; 1 stick cinnamon; 300 ml (½ pint) red wine; 4 ripe but firm passacrassana pears; unsalted butter; 4 young grouse, with livers; 2-3 tablespoons brandy; 4 rounds of toast; 75 g (3 oz) sugar; 1 teaspoon allspice berries; 3 blades of mace

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the pears

4 ripe but firm passacrassana pears
300 ml (½ pint) red wine

Main course
Gluten-free

Method

Peel the pears and place in a saucepan with the other ingredients. Bring to the boil and simmer, uncovered until tender. Keep turning the pears so both sides imbibe the wine and flavourings. Cool in the liquid.

Wipe the grouse and season inside and out with salt and pepper. Smear them with butter, placing a knob inside each cavity. Place them, breast-side down in a buttered roasting pan