Jerrine of Young Grouse

Name: Jerrine of Young Grouse
Cuisine: United Kingdom
Ingredients: 2 tsp redcurrant jelly; 225 g/8 oz field mushrooms, diced; fresh thyme; fat pork or unsmoked fat bacon for wrapping; salt and freshly ground black pepper; 2 carrots, chopped; 2 young grouse; softened butter; Worcestershire or Harvey's sauce; 225 g/8 oz good smoked bacon, diced; 1 sachet powdered gelatine (3 level tsp); 2 sticks of celery, chopped; 1 large onion, chopped; 125 ml/4floz medium sherry; 2 bayleaves

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

Grouse is always expensive, even when the season has settled down. I absolutelylove it, together with woodcock and snipe. I find these dark-meated gamebirds the most desirable. This is a way to make a brace of grouse into a truly great first course sufficient for 6-8 people.

Ingredients

2 young grouse
softened butter
salt and freshly ground black pepper
fat pork or unsmoked fat bacon for wrapping<

Europe
United Kingdom
Starter
Main course
Gluten-free

Method

Butter and season the grouse, wrap in the slices of fat or bacon and sit in a small, snug roasting tin with a cup of water. Cover loosely with foil so that the birds will be as much poached (in the cooking sense) as roasted and no cooking juices are wasted. Cook in a preheated oven at 220°C/425°F/Gas 7 for