|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
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
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
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
