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Title: Breast Of Snow Grouse Gloppen Style
Yield: 4

Ingredients

      4    snow grouse
      1    bones and gizzards of the
           -snow grou; se
      1    onion
      1 ts juniper berries
      1 ts peppercorns
      1 ts rowan jelly

Instructions

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 cold water and add the onion, juniper berries, peppercorns, the
gizzard contents and a little salt. Let it simmer for 3 hours, strain and
reduce to one third, (this takes approximately 1 1/2 hours).

Brown the chopped onion in a frying pan and add to the stock. Then add 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 pieces to be served.

Chop the heart and liver into small pieces and fry over a strong heat for
2 minutes.

The dish is to be served with almond potatoes, braised red cabbage, and
brussel sprouts with bacon, and the rich game stock.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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