Yield: 4 servings
|1||salt and pepper|
|4 slices||orange; 1/4-inch thick, peeled a|
|¼ cup||butter; melted|
|1||grated peel of 1 orange|
|2 tablespoons||orange juice|
|1 teaspoon||lemon juice|
Sprinkle grouse inside and out with salt and pepper. Cover breast of each with an orange slice and a bacon slice; fasten with string. Place grouse breasts up in a baking pan. Roast in preheated 350 F oven for 15 or 20 minutes, or until tender, basting frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string. Sprinkle with parsley.
Serve with the roasted orange and bacon slices.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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