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Grouse With Raisins   HT  MC  50mins



Serves 4   Hot   Game Bird  Alcohol  Dried Fruit  Main Course Gluten Wheat free  Eggless



2 Medium Grouse

75g/3oz  Raisins

2 tbsp Medium Sherry

240ml/8fl.oz. Crème Fraîche

25g/1oz Butter, cubed

Salt and Black Pepper



1. Preheat the oven to 180C, 350F, Gas mark 4.  Place the raisins in a small saucepan together with the sherry, bring to the boil and cook for 2 minutes. 


2. Meanwhile, place the  butter, crème fraîche, salt and pepper in a roasting tin.  


3. Add the raisins to the roasting tin  (together with any cooking liquid left).


4. Season the grouse with salt and pepper, place in the roasting tin and bake for  35-40 minutes basting the grouse frequently with the cream mixture. If the cream mixture seems to be drying out, mix in a little water. Serve hot. 




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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