Thursday, December 27, 2007

Grouse & Raspberries

We had a lovely grouse breast sitting in our freezer. Dave got the ruffed grouse this autumn up at Dad's; he also brought the gorgeous tail back too, but Murri unfortunately found it. Needless to say, we came home to find feathers from one end of the house to the other, and a very tired, but smug, cat.

I haven't ever cooked grouse before. Dad made us slow cooked stewed grouse a few autumns ago, but we don't have a slow cooker. So I thought I'd wrap the breast halves in a slice of bacon and bake them. They turned out quite well, and weren't too dry at all. I made these raspberry corn meal muffins, but had some leftover raspberries. So I deglazed the roasting pan with red wine and boiled off most of the moisture, then added the raspberries and continued to boil for a while, adding a touch of corn starch at the end. This sauce was ladled onto the grouse & our side salad, and was a nice accompaniment.

Raspberry & Corn Meal Muffins

1 cup corn meal
1 cup whole wheat flour
1/2 cups packed brown sugar
1 tsp baking powder
1 egg
4 tbsp olive oil
1/2 cup yogurt
1/2 cup lemon juice (should be two lemons, squozed)
1/4 tsp zest
1 cup raspberries

Grease 12-cup muffin tin and preheat oven to 400°F. Combine dry ingredients. Combine moist ingredients. Make a well in the dry ingredients and pour in wet mix. When partly blended, add fruit & zest, and mix sparingly. Bake at 400°F for 15-20 minutes.

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