Preheat the oven to 200C. Put the grouse in a roasting pan, season and butter and roast for 15 minutes. Set aside and leave to cool. Meanwhile, boil the next four ingredients and cook down to a compote, remove from the heat, check the seasoning and stir in the gin. Fry the crostini in the oil and keep on some kitchen paper. Finally place the crostini on a plate and top with the compote and watercress leaves, remove breast from the grouse, slice and place on top. Posted to Digest bread-bakers.v097.n,
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|Serving Size: 1 Serving (751g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 357 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 94.6mg||3 %|
|Potassium 851.1mg||22 %|
|Total Carbohydrate 83.3g||24 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 59.7g|
|Protein 3.6g||5 %|
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Calories per serving: 667
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