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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Converted by MM_Buster v2.0l.

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