Roast Grouse with Pears and Pinenuts
recipe for Roast Grouse with Pears and Pinenuts comes
and has been reproduced courtesy of Leiths
School of Food and Wine in London.
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for Roast Grouse with Pears and Pinenuts
knob of unsalted butter, softened
2 oven-ready grouse, feet removed,
neck and giblets reserved
4 rashers of green streaky bacon
75 ml white port
150 ml Brown Chicken Stock
2 sprigs of thyme
15 g unsalted butter
salt and freshly ground black pepper
sprigs of watercress, to garnish
For the pears:
2 large ripe pears
50 g unsalted butter
1½ tablespoons soft light brown sugar
1 tablespoon water
1 teaspoon honey
finely grated zest and juice of ½ a lemon
30 g pine nuts, lightly toasted
to make Roast Grouse with Pears and Pinenuts
the oven to 230ºC / 450ºF / Gas Mark 8.
Smear the butter over the grouse and season. Lay the
bacon over the breasts of the birds. Place in a roasting
pan with the neck and giblets. Roast for 10 minutes.
Remove the bacon from the grouse and discard the bacon.
Pour the port and stock around the grouse, add the
sprigs of thyme and return to the oven for a further
Peel the pears and cut into quarters. Remove the cores
and cut each quarter into 3 slices.
Melt the butter in a large shallow pan and, when foaming,
add the sugar, water, honey, lemon juice and zest.
Stir gently to dissolve the sugar. Lay the slices
of pear in the pan and spoon the buttery sauce over
them. Increase the heat slightly and cook the pears
until they are caramelized on both sides and the sauce
is very thick and sticky. Stir in the pine nuts and
Remove the grouse from the oven and allow to rest
in a warm place. Strain the cooking liquor into a
saucepan. Discard the neck, giblets and thyme and
bring the liquid to the boil. Cook rapidly until it
is reduced to half its original volume. Whisk in the
butter, season with salt and pepper and pass the sauce
through a fine sieve.
To serve, cut the grouse in half through the breastbone
and place on warmed plates with the sauce poured over
them. Put pears on each plate and garnish with watercress.
with permission of Leiths
School of Food and Wine