| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food4 | 1 | servings | |
INGREDIENTS
| 50 | g | Butter |
| 4 | Oven ready grouse | |
| 1 | Lemon; juice of | |
| 225 | g | Red currants or cranberries |
| Salt | ||
| Black pepper; freshly milled | ||
| 8 | Rashers of streaky bacon | |
| Thyme | ||
| 50 | g | Beef dripping |
| 2 | sl | Bread cut into triangles |
| 300 | ml | Hot sauce chasseur |
INSTRUCTIONS
Pre-heat the oven to 200C/400F/gas 6. Heat the butter in a saucepan, add the lemon juice, redcurrants or cranberries, with a sprinkle of salt and freshly milled black pepper and cook for 1 minute and allow to cool. Fill the cavities of each bird with the currants and juice, seasoning the birds all over with salt and freshly milled black pepper. Wrap 2 slices of streaky bacon over each breast. Spinkle with thyme. Wrap each bird in some greased foil and place them breast down in a roasting tin and roast for 15 minutes, remove the foil and roast for a further 10 minutes. Heat the dripping in a frying pan and fry the bread triangles on both sides until golden brown in the hot dripping. Arrange the triangles onto a large serving plate and place the grouse onto the dripping triangles. Serve with the sauce chasseur. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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