Try this Breast of Snow Grouse Gloppen Style recipe, or contribute your own.
Suggest a better descriptionFlay the snow grouse, reserving the liver, heart and gizzard. Bone out the breasts and thighs. To make the rich game stock, brown the bones in butter over a strong heat. Pour in cold water and add the onion, juniper berries, peppercorns, the gizzard contents and a little salt. Let it simmer for 3 hours, strain and reduce to one third, (this takes approximately 1 1/2 hours). Brown the chopped onion in a frying pan and add to the stock. Then add 2 tbsp of rowan berry jelly, and as much cream as stock. Reduce to half, (taking approximately 1 hour) and season with salt and pepper. Brown the breast of the snow grouse on all sides quickly, so as to leave the breasts rare. Cut it into 3 pieces to be served. Chop the heart and liver into small pieces and fry over a strong heat for 2 minutes. The dish is to be served with almond potatoes, braised red cabbage, and brussel sprouts with bacon, and the rich game stock.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 41mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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