North Yorkshire Moors’ Grouse…Traditionally Garnished

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Preparation info

  • Main course - Serves

    two

    • Difficulty

      Complex

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

I PINCHED THIS DISH FROM MY FIRST BOOK, ‘BLACK PUDDING AND FOIE GRAS’, AS IT HAD TO BE INCLUDED IN A BOOK WITH THIS TITLE. IT’S A CLASSIC AND THERE’S NO NEED TO MESS AROUND WITH IT. THE RICH SCENT OF THE FIRST-OF-THE-SEASON GROUSE COOKING IN THE OVENS IN THE MIDDLE OF AUGUST, GETS THE ADRENALIN AND JUICES FLOWING. THE AROMA OF ITS HEATHER-FED DIET FILLS THE KITCHEN WITH A DISTINCT SMELL WHICH DEFINITELY MARKS THE BEGINNING OF THE GAME SEASON. THIS DISH RESPECTS THE MAIN INGREDIENT, GROUSE, BEING NATIVE TO THE BRITISH ISLES, AND IT NEEDS NO EMBELLISHING. IT LETS THE NATURAL FLAVOURS COME THROUGH AND IS SIMPLY ROASTED AND GARNISHED TRADITIONALLY. NOTE - PLEASE DO NOT BE PUT OFF BY THE ROBUST SMELL OF THE BIRD, THE ACTUAL MEAT IS NOT AS STRONG AS YOU WOULD THINK. IT IS SO INDIVIDUAL AND TOTALLY DELICIOUS AND, OF COURSE, VERY HEALTHY [APART FROM THE WINES YOU HAVE TO DRINK WITH IT].

Ingredients

    Method