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Grouse with Pear Sauce  HT  MC  British   45mins

 

 

Serves 4      Hot   Game Bird Alcohol  Fruit    Main Course  Gluten Wheat Free  Eggless  Britain  Europe

 

Ingredients:

   4  Grouse Breasts, skin removed

   150ml/5fl.oz. Dry White Wine

   1 x 450g/16oz tin Pear Halves in light syrup

   120ml/4fl.oz. Whipping Cream

   2 teasp Cornflour

   Salt

 

Instructions

 

1. Preheat the oven to 170C, 325F, Gas Mark 3 and line a shallow baking tin with heavy duty foil, leaving 1/2-inch foil collar.

 

2. Place the grouse breasts in the pan and pour over the wine and the juice from the tin of pears.

 

3. Cover with a piece of foil, folding the edges together to form a tight seal.

 

4. Bake for  30 minutes or until cooked through.

 

5. Uncover and drain off 180ml/6fl.oz. of the cooking liquor and set aside.

 

6. Place the pears around the grouse, return to the oven and bake for a further 7-10 minutes.

 

7. Meanwhile, mix the cornflour with a little water to form a runny paste. Place the cream and flour mixture in a saucepan, and cook, whisking constantly, until the cream thickens. Do not boil.

 

8. Gradually add the reserved cooking liquor to the cream mixture and season with salt. Heat through, stirring all the time. DO NOT BOIL.

 

9. To serve - arrange the grouse and pears on a warmed serving platter and spoon the sauce over. Serve immediately.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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