Breast Of Snow Grouse Gloppen Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Nordic | Nordic, Nosh | 4 | Servings | |
INGREDIENTS
| 4 | Snow grouse | |
| Bones and gizzards of the | ||
| snow grouse | ||
| 1 | Onion | |
| 1 | t | Juniper berries |
| 1 | t | Peppercorns |
| 1 | t | Rowan jelly |
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 51.6mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.3g
Protein: <1g