Breast of Snow Grouse Gloppen Style

INGREDIENTS

INSTRUCTIONS

Flay the snow grouse, reserving the liver, heart and gizzard. Bone
out the breasts and thighs.
To make the rich game stock, brown the bones in butter over a strong
heat. Pour in cold water and add the onion, juniper berries,
peppercorns, the gizzard contents and a little salt. Let it simmer
for 3 hours, strain and reduce to one third, (this takes
approximately 1 1/2 hours).
Brown the chopped onion in a frying pan and add to the stock. Then
add 2 tbsp of rowan berry jelly, and as much cream as stock. Reduce
to half, (taking approximately 1 hour) and season with salt and
pepper.
Brown the breast of the snow grouse on all sides quickly, so as to
leave the breasts rare. Cut it into 3 pieces to be served.
Chop the heart and liver into small pieces and fry over a strong heat
for 2 minutes.
The dish is to be served with almond potatoes, braised red cabbage,
and brussel sprouts with bacon, and the rich game stock.
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