Page 2 - Sporting Bird News Today

The birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. bread sauce is a must. we dont do this in america, but here its essential. basically, its milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, theyre removed to rest. game stock is added and the sauce reduced, topped with watercress alongside with parsnips and beet root. s...

>> this is specifically scottish. this is a grouse, which is the only truly wild game bird in britain. theyre the most highly prized as a sporting bird. theyre the most difficult to shoot, but more importantly theyre the most prized to eat. >> this bread sauce thing, what is that? >> bread sauce, you have to grow up here to love this. it is like pottage. its soft. its a very old dish, but it goes very well -- grouse, theyre a very gamey meat. its a very grown-up taste that is slightly repellant,...