North Yorkshire Moors’ Grouse…Traditionally Garnished from Loose Birds & Game by Andrew Pern
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...
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Cooking tools:
- Oven
Ingredients
- homemade or good quality redcurrant jelly
- ½ a white onion shredded with fresh whole cloves
- local watercress
- 200 ml milk
- a splash of sloe gin
- 100 ml veal/game stock
- salt
- a pinch of mixed ground spice
- 2 slices of bread, white and crushed
- 50 ml or a small glass of red wine
- handful of root vegetables
- 4 sprigs of thyme
- 4 slices of streaky bacon
- 2 young grouse
- oil for deep-frying
- 1 maris piper potato, peeled
- a little fat for roasting
- 4 crushed juniper berries
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