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Serves 4.
Ingredients.
4 grouse
50g diced onion
100g pearled spelt
500ml vegetable stock
20g chopped fresh
garden herbs
Cornish sea salt
Milled black pepper
Method.
• Season and sear the grouse in a hot pan and cook for
a few minutes each side.
• Roast in a hot oven (200ºC) for 10 minutes. Set aside
and rest for 10 minutes.
• Sauté the onion in a little oil and add the spelt, adding
the stock until cooked.
• Season well and fold through the chopped herbs.
• Remove the breast from the grouse and serve on top
of the spelt herb risotto.
Ingredients.
4 grouse
50g diced onion
100g pearled spelt
500ml vegetable stock
20g chopped fresh
garden herbs
Cornish sea salt
Milled black pepper
Method.
• Season and sear the grouse in a hot pan and cook for
a few minutes each side.
• Roast in a hot oven (200ºC) for 10 minutes. Set aside
and rest for 10 minutes.
• Sauté the onion in a little oil and add the spelt, adding
the stock until cooked.
• Season well and fold through the chopped herbs.
• Remove the breast from the grouse and serve on top
of the spelt herb risotto.
