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Classic Roast Grouse

4 young grouse

4 rashers streaky bacon

2 oz butter

salt and pepper

Preheat the oven to gas 6, 200C. Put a small not of seasoned butter in each bird and smear the rest over the breasts. Cut each rasher in two and cover the breasts. Put the birds in a roasting tin and roast for 30 minutes basting frequently. Remove from the oven cover loosely with foil and leave in a warm place to rest for 10 minutes. Add '/4 pint chicken stock to the roasting dish and make a gravy slightly thickened with slaked cornflour. Serve with bread sauce or redcurrant jelly, fried breadcrumbs and game chips.
Clarissa’s Casseroled Grouse

4 onions

2 grouse

6 oz diced pancetta

thyme

1/2pt Stout

3 tbspn Oxford marmalade

1 small glass sherry

1 oz butter

4 small turnips peeled

salt and pepper

 

Preheat the oven to gas 4, 180C. Chop the onions into quarters and put in a heavy based casserole with the pancetta and thyme. Cut the grouse in half and add to the pot, season with salt and pepper. Add the stout and bring to the boil on top of the stove, cover closely and put in the oven for 1 hour. Mix together the marmalade, sherry and butter and add to the casserole with the quartered turnips. Return to the oven and cook for another hour.
Guinea Fowl With Mushrooms And Celery

1 guinea fowl

1 glass white wine

1 oz butter

lemon juice

1 tbspn olive oil

salt and pepper

2 tbspn brandy

10 mushrooms thickly sliced

5 stalks celery chopped

1/4pt double cream

 

Joint the guinea fowl into 8 pieces. Melt the butter and olive oil in a heavy bottomed pan large enough to contain the pieces in a single layer; season the guinea fowl and fry gently until golden. Add the brandy and light with a match; when the flames subside remove the pieces. Add the celery and mushrooms to the pan and cook gently for 10 minutes. Put the guinea fowl back in the pan and ass the wine. Bring to the boil, cover and simmer very gently for 30 minutes. Remove the points, put in a serving dish and keep warm. Increase the heat and reduce the juice around the vegetables until it becomes syrupy. Stir in the cream and a dash of lemon juice and simmer for a few moments; pour over the guinea fowl and serve.
Braised Guinea Fowl With Root Vegetables

6 potatoes

1 oz butter

1 leek

1 guinea fowl

4oz celeriac

1 glass white wine

2 parsnips

1/4pt chicken stock

10 oz Jerusalem artichokes

salt and pepper

Preheat the oven to gas 6, 200C. Peel and chop the vegetables. Melt the butter in a heavy ovenproof casserole and gently fry the vegetables until they begin to soften. Season the guinea fowl well and place on the vegetables; pour over the wine and stock and bring to the boil. Cover tightly and cook in the oven for 11/2 hours. Carve the guinea fowl and serve on top of the vegetables.