The perfect dish to make sure you use all your Grouse from the season. With keepers working tirelessly to keep the Moors stocked it is essential none of it goes to waste. Here is a delicious recipe for a comforting lunch on the hill side.
INGREDIENTS
4 Grouse (the older the better)
2 blocks of butter
1 finely chopped shallot
Hand full of soft mixed herbs (whatever is in the garden)
1/2 Teaspoon of Curry Powder
Salt & Pepper
Quine Jelly to taste
METHOD
1.Cut the grouse in half and place in oven proof dish, butter and cover with foil.
2.Place in moderate oven for 4hr or until meat falls off the bone.
3.Strip down the meat form the bone and chop finely making sure all small bones are removed
4.Mix with butter and shallots add herbs and curry
5.Then 2 generous spoons of quince jelly mix in place in Kilner jar place in the fridge for up to 2 weeks
Serve with crusty bread on a fell side in sunshine and heather blossom (but more than likely in a hut getting battered by horizontal rain)