Grouse and cranberry crostini
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Oven ready grouse | |
Butter | ||
500 | grams | Frozen cranberries |
200 | millilitres | Orange juice |
1 | Bay leaf | |
Demerara sugar to taste | ||
50 | millilitres | Gin |
1 | bunch | Watercress; picked as leaves |
; only | ||
4 | slices | Baguette; sliced at a long |
; angle to give a big | ||
; 'crostini' | ||
Olive oil |
Directions
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.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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