Grouse

[Don]

Got a couple of Grouse a few weeks back. Yesterday I defrosted them.



Then I completely deboned the birds like you would for a ballotine.



Then, because the skin is so thin, I stuffed them..



And wrapped them in pancetta.



Tonight I roast them and serve them with a spicy jus made with stock from the carcasses, red wine, garlic, shallots, lemon and chillies.

I'll be back with "Photo of my Dinner" later...

I'll do "game chips" (posh wedges done in the oven) with them and some fresh vegetables. It's Christmas so I'm putting in a little effort.

[Don]

So here it is. Cooked and YUMMY!





It was delicious. Not to my wife's tastes who is not really that keen on game. I found it gamey and tasty but not worth the phenomenal price since I don't shoot myself. Partridge is probably my favourite game bird and is a lot better value. Grouse is darker and gamier. Hare to rabbit.

But worth it as an experience. And the method of preparation meant my wife could enjoy it too...

What you are looking at us Grouse Ballotine, wrapped in Pancetta and stuffed with sausage meat with "rustic" chips, wedges of cabbage and garlic/tarragon courgette slices.

Edited by Don on Sunday 21st December 22:45

[Don]

Grouse and chips! If they're good enough for Heston...

The method provides for moist meat as there is so much fat in the sausagemeat/stuffing and pancetta that it bastes itself.

I'll do this recipe again - but probably with pheasant. With a pheasant it should feed two greedy people...

[Don]

oddman said:

Don said:

I found it gamey and tasty but not worth the phenomenal price since I don't shoot myself.

Believe me, it's a lot more expensive if you do shoot!

Grouse varies a bit depending on age and how long it's been hung.

I'm sure. I paid £10 a bird. Going on a shoot is track day money....