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Prep time. 10 minutes.
Cooking time. 2 hours.
You need,
1 brace of Grouse.
25cl of port.
100g butter.
Salt and pepper.
Method.
Put the grouse in a saucepan, cover with water and boil until the meat is falling off the birds, around two hours depending on the age of the birds.
Pour away the water but don`t clean the pan.
Take the meat off the birds, place in a bowl. Flake the meat by rubbing between your hands.
Pour the port into the pan, whisk to remove "sucre" from the sides and reduce until the smell of alcohol has gone, this should be about 8 minutes. (Beware!! evaporating alcohol can burn your nose!)
Melt half the butter in the port, add this to your grouse meat, season and stir.
When the mixture is cooled, spoon out into ramakins.
Melt the remaining butter and pour over the top to seal.
Move to the fridge for a while until set.
Cooking time. 2 hours.
You need,
1 brace of Grouse.
25cl of port.
100g butter.
Salt and pepper.
Method.
Put the grouse in a saucepan, cover with water and boil until the meat is falling off the birds, around two hours depending on the age of the birds.
Pour away the water but don`t clean the pan.
Take the meat off the birds, place in a bowl. Flake the meat by rubbing between your hands.
Pour the port into the pan, whisk to remove "sucre" from the sides and reduce until the smell of alcohol has gone, this should be about 8 minutes. (Beware!! evaporating alcohol can burn your nose!)
Melt half the butter in the port, add this to your grouse meat, season and stir.
When the mixture is cooled, spoon out into ramakins.
Melt the remaining butter and pour over the top to seal.
Move to the fridge for a while until set.
