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Add a photoServings: 4
Ingredients
- 4 x Snow grouse Bones and gizzards of the snow grouse
- 1 x Onion
- 1 tsp Juniper berries
- 1 tsp Peppercorns
- 1 tsp Rowan jelly
Directions
- Flay the snow grouse, reserving the liver, heart and gizzard. Bone out the breasts and thighs.
- To make the rich game stock, brown the bones in butter over a strong heat. Pour in cool water and add in the onion, juniper berries, peppercorns, the gizzard contents and a little salt. Let it simmer for 3 hrs, strain and reduce to one third, (this takes approximately 1 1/2 hrs).
- Brown the minced onion in a frying pan and add in to the stock. Then add in 2 tbsp of rowan berry jelly, and as much cream as stock. Reduce to half, (taking approximately 1 hour) and season with salt and pepper.
- Brown the breast of the snow grouse on all sides quickly, so as to leave the breasts rare. Cut it into 3 pcs to be served.
- Chop the heart and liver into small pcs and fry over a strong heat for 2 min.
- The dish is to be served with almond potatoes, braised red cabbage, and brussel sprouts with bacon, and the rich game stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 52mg | 1% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 0.42g | 1% |
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