Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 | Grouse |
| Salt and freshly ground black pepper | |
| 40 grams | Butter; (11/2oz) |
| Few celery leaves | |
| 4 | Rashers streaky bacon |
| 1 tablespoon | Juniper berries; crushed |
| 1 tablespoon | Freshly chopped parsley |
| 2 slices | White bread; toasted with crusts |
| ; removed | |
| Celery leaves and parsley sprigs |
TO GARNISH
1. Season the grouse inside and out with salt and freshly groung black pepper.
2. Place a small knob of butter inside each grouse with the celery leaves 3. Wrap 2 rashers of bacon over each grouse and secure underneath with cocktail sticks.
4. Place in a lightly greased roasting tin in a preheated oven 220øC, 425 øF, Gas Mark 7 for 40 - 45 minutes.
5. Meanwhile, blend the remaining butter with juniper berries, chopped parsley and seasoning.
6. Place on a sheet of greaseproof paper and roll up to form a "sausage" shape. Chill.
7. Serve the grouse on the toast to absorb the juices and arrange slices of the herb butter on top to glaze the grouse.
8. Garnish with celery leaves and parsley.
Converted by MC_Buster.
NOTES : This makes an ideal dinner party main course for 2.
Converted by MM_Buster v2.0l.