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Culinary Scotland: grouse in streaky bacon

Pat Booth is a very keen cook. On her son's birthday she serves a special dish: grouse in streaky bacon.



1 grouse per person
100 grammes of butter
salt and freshly ground black pepper
streaky bacon rashers


A la Carte 14.8.2003

Heat the oven to 230 degrees celcius. Rinse the bird under a cold tap, dry it thoroughly and season with salt and pepper. Grease the breast of the bird generously with butter and wrap well in streaky bacon. After trussing the bird, place it in the preheated oven for around 15 minutes .
Now remove the bacon and leave the grouse in the oven for a further five minutes to brown. Insert a skewer into the leg of the bird to see if it is properly cooked. The juices that flow from the bird should be clear. Leave the grouse to stand for around ten minutes and serve with mint sauce.

Mint sauce:

You will need 50 grammes of fresh mint, 60 ml. of water, half a tablespoon of sugar and 120 ml of malt vinegar.

Chop the mint finely. Add boiling water to the sugar. When this has dissolved, remove from the heat and add mint and vinegar. Leave to cool before adding sugar or vinegar to taste. Stir vigorously shortly before serving.