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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

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,

Ingredients

Method

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