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Roast Grouse with Pears and Pinenuts

This recipe for Roast Grouse with Pears and Pinenuts comes from Leiths Meat Bible and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need . . . read more

Leiths School of Food and Wine

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Ingredients 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

How to make Roast Grouse with Pears and Pinenuts

  • Heat 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 15 minutes.
  • 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 keep warm.
  • 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.

Serves 4

Leiths Meat Bible

Published with permission of Leiths School of Food and Wine