Breast Of Grouse
- 2 breasts of grouse
- 4 tablespoons butter
- 1/2 glass tart jelly (apple gooseberry, etc.)
- 5 ounces dry sherry
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons heavy cream - (to 4)
- Paprika to taste
Saute breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper to taste. Cook, covered, 15 to 20 minutes. Remove breasts to a platter.
Add cream and a dash of paprika to the gravy. Taste for seasoning and if necessary add salt and pepper. Pour gravy over meat.
This recipe yields 3 to 4 servings.
Meat of young grouse is more tender than that of adults, making them very desirable. It isn't the meat of the adult birds which at times is tough, but rather the membrane covering each muscle bundle. This can be completely removed with the aid of a sharp knife and by peeling it off with the fingers. The method is similar to that employed when skinning an animal.
Mention of only breast meat does not mean that the other meat is not good. The giblets are very tasty. The legs are full of sinewy little bones and are a bit discouraging to eat as drumsticks. However, they, along with the neck and giblets, are good when pressure cooked together for soups and stews.