Breast Of Snow Grouse Gloppen Style Recipe

1. 1

   Flay the snow grouse, reserving the liver, heart and gizzard.

2. 2

   Bone out the breasts and thighs.

3. 3

   To make the rich game stock, brown the bones in butter over a strong heat.

4. 4

   Pour in cool water and add in the onion, juniper berries, peppercorns, the gizzard contents and a little salt.

5. 5

   Let it simmer for 3 hrs, strain and reduce to one third, (this takes approximately 1 1/2 hrs).

6. 6

   Brown the minced onion in a frying pan and add in to the stock.

7. 7

   Then add in 2 tbsp of rowan berry jelly, and as much cream as stock.

8. 8

   Reduce to half, (taking approximately 1 hour) and season with salt and pepper.

9. 9

   Brown the breast of the snow grouse on all sides quickly, so as to leave the breasts rare.

10. 10

    Cut it into 3 pcs to be served.

11. 11

    Chop the heart and liver into small pcs and fry over a strong heat for 2 min.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.