Grouse breasts with skirlie recipe | Fieldsports Journal
Pan-fried grouse breasts served pink on a bed of skirlie, with a red wine and redcurrant gravy built on stock from the carcasses. Serves two.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Ingredients
- 2 oven-ready red grouse, breasts removed and skinned (carcasses kept for stock)
- Knob of butter
- Dash of sunflower oil
- Salt and pepper, to season
- 1 medium onion, finely diced
- 25g lard or butter
- 100g medium oatmeal
- 25g pinhead oatmeal
- Salt, to season
- 200ml red wine
- 2 tbsp redcurrant jelly
- 500ml grouse stock, or good chicken stock
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