How to cook grouse | Matching Food & Wine

Name: How to cook grouse | Matching Food & Wine
Ingredients: 4 grouse (1 per person) including their livers; 4 sprigs thyme; 75g (3oz) butter; 6 rashers of streaky bacon (1.5 each); 50ml (2 fl oz) dry sherry; 300ml (1/2 pint) well-flavoured meat or game stock; Salt and pepper; 425ml (3/4 pint) milk; half an onion, roughly chopped; 4 cloves; 1 bayleaf; 110g (4oz) fresh breadcrumbs; 50g (2oz) butter; 1 tbsp double cream; salt, pepper and nutmeg; 3-4 good size Maris Piper potatoes; salt; 1 bunch of watercress for garnish; 4 slices of white bread for the croutes (remove the crusts and cut the bread into a square or circle); Crab apple jelly or redcurrant jelly

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Grouse makes for a special treat at a small dinner party. Here is a traditional grouse recipe from Stephen Markwick.

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Ingredients

4 grouse (1 per person) including their livers
4 sprigs thyme
75g (3oz) butter
6 rashers of streaky bacon (1.5 each)
50ml (2 fl oz) dry sherry
300ml (1/2 pint) well-flavoured meat or game stock
Salt and pepper
425ml (3/4 pint) milk
half an onion, roughly chopped
4 cloves
1 bayleaf
110g (4oz) fresh breadcrumbs
50g (2oz) butter
1 tbsp double cream
salt, pepper and nutmeg
3-4 good size Maris Piper potatoes
salt
1 bunch of watercress for garnish
4 slices of white bread for the croutes (remove the crusts and cut the bread into a square or circle)
Crab apple jelly or redcurrant jelly