| 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.
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