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Grouse
- Difficulty
Easy
Published 1998
Method
Grouse should either be roasted plain, first smeared thickly with butter, in a gas mark 6/200°C oven for 30–45 minutes (the size of the birds varies, but you want the flesh to be rubied and juicy, but not underdone to the point of tough quiveriness) and eaten with brea
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