Yield: 1 servings
Measure | Ingredient |
---|---|
50 grams | Butter |
4 \N | Oven ready grouse |
1 \N | Lemon; juice of |
225 grams | Red currants or cranberries |
\N \N | Salt |
\N \N | Black pepper; freshly milled |
8 \N | Rashers of streaky bacon |
\N \N | Thyme |
50 grams | Beef dripping |
2 slices | Bread cut into triangles |
300 millilitres | Hot sauce chasseur |
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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