Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Fried Grouse Legs.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Fried Grouse Legs.

    Post  Admin on Fri Aug 11, 2017 12:50 pm


    20 grouse legs
    100g potato starch
    100g corn flour
    1 tbsp cayenne pepper
    1 tbsp paprika
    Salt and pepper
    2L duck fat
    For the bread sauce
    1 pint skimmed milk
    1 onion
    2 cloves
    1 cinnamon stick
    2 tbsp chilli flakes
    500g breadcrumbs


    Firstly trim the grouse legs of any excess
    fat or gristle and place in a shallow pan and
    cover with duck fat.
    Heat slowly and keep the heat below 65
    degrees, cooking for 90 minutes until the
    legs are soft to touch and fall apart.
    Drain the fat (this can be kept for use
    another day) and allow to cool until warm.
    To make the bread sauce, place the milk,
    peeled onion, cloves, cinnamon and chilli in
    a pan and heat gently to infuse flavour for
    20 minutes.
    Strain the infused milk and return to the
    pan, add the breadcrumbs, a handful at a
    time, and cook out slightly until the desired
    consistency is achieved. Correct seasoning
    and finish with a splash of double cream to
    give a silky texture.
    To Serve
    Mix the potato starch, corn flour, cayenne,
    paprika and seasoning in a bowl. Take the
    cooked legs and dip into a little milk then
    into the flour mix and the deep fry until
    golden brown.
    Dry any excess oil with a piece of kitchen
    cloth and serve with a dip of the spiced
    bread sauce.

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