Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Grouse with Pear Sauce  HT  MC  British   45mins



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



   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





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.



Click here to ask a culinary question

More information about this recipe

 Follow us  



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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©