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Roast Grouse, smoked bacon scented poy lentils, cranberry port sauce

message posted 12-Dec-08 13:02:15
2 x Oven ready grouse
4 x Slice fatty bacon
1 x onion
2 x carrots Grouse

200g Poy lentils
3 x Slices smoked bacon
Onion (diced)

Pint red wine
200g Good quality veal jus

1. Chop and slice carrots and onion, place the bottom of a roasting tray, put grouse on top. Put 2 slices of bacon over the breast and cover with foil, cook at 170C for 20 minutes. Take off foil and cook for further 10-15 minutes till cooked. Take out of oven and rest for 5 minutes.
2. Boil lentils in seasoned water for 20-25 minutes till cooked. Fry bacon and onion till brown and add cooked lentils.
3. Place port, wine and berries in a pan, reduce by half, add jus and reduce by half. Serve with seasoned roast vegetables, nice glass of red wine and enjoy.

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