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4 Grouse Breasts, skin removed
150ml/5fl.oz. Dry White Wine
1 x 450g/16oz tin Pear Halves in light syrup
120ml/4fl.oz. Whipping Cream
2 teasp Cornflour
Salt
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3 and line a shallow baking tin with heavy duty foil, leaving 1/2-inch foil collar.
2. Place the grouse breasts in the pan and pour over the wine and the juice from the tin of pears.
3. Cover with a piece of foil, folding the edges together to form a tight seal.
4. Bake for 30 minutes or until cooked through.
5. Uncover and drain off 180ml/6fl.oz. of the cooking liquor and set aside.
6. Place the pears around the grouse, return to the oven and bake for a further 7-10 minutes.
7. Meanwhile, mix the cornflour with a little water to form a runny paste. Place the cream and flour mixture in a saucepan, and cook, whisking constantly, until the cream thickens. Do not boil.
8. Gradually add the reserved cooking liquor to the cream mixture and season with salt. Heat through, stirring all the time. DO NOT BOIL.
9. To serve - arrange the grouse and pears on a warmed serving platter and spoon the sauce over. Serve immediately.
4 Grouse Breasts, skin removed
150ml/5fl.oz. Dry White Wine
1 x 450g/16oz tin Pear Halves in light syrup
120ml/4fl.oz. Whipping Cream
2 teasp Cornflour
Salt
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3 and line a shallow baking tin with heavy duty foil, leaving 1/2-inch foil collar.
2. Place the grouse breasts in the pan and pour over the wine and the juice from the tin of pears.
3. Cover with a piece of foil, folding the edges together to form a tight seal.
4. Bake for 30 minutes or until cooked through.
5. Uncover and drain off 180ml/6fl.oz. of the cooking liquor and set aside.
6. Place the pears around the grouse, return to the oven and bake for a further 7-10 minutes.
7. Meanwhile, mix the cornflour with a little water to form a runny paste. Place the cream and flour mixture in a saucepan, and cook, whisking constantly, until the cream thickens. Do not boil.
8. Gradually add the reserved cooking liquor to the cream mixture and season with salt. Heat through, stirring all the time. DO NOT BOIL.
9. To serve - arrange the grouse and pears on a warmed serving platter and spoon the sauce over. Serve immediately.
