Pot-cooked crowns of grouse - The Field
There is much snobbery surrounding young and old grouse. Mike Robinson shows there's nothing wrong with an older bird with these pot-cooked crowns of grouse
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 www.thefield.co.uk.
Ingredients
- 50g (2oz) butter
- Sea salt and pepper to taste
- 2 crowns old grouse
- 50g (2oz) smoked bacon lardons
- 4 cloves garlic, unpeeled
- 12 small wild mushrooms
- 6 shallots
- 1 tsp tomato ketchup
- 2 sprigs thyme
- 100ml (31⁄2fl oz) port
- 500ml (171⁄2fl oz) dark beef stock
- 4 baby carrots
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