Do you know where last night’s supper came from? Someone does.
 Cook… |  Cook… |
Sharp-tailed Grouse, taken to medium in a brew of red port, shallots, mushrooms, and crushed walnuts. Served over a bed of steamed spinach with Gorgonzola cheese sprinkled on top. Brussels sprouts, sauteed in olive oil and garlic, to the side. Pinot to wash it all down.
 Grouse |
The recipe was sworn by, but I made a few slight mods just the same. Need more ideas? Then pick up A Bird Hunter’s Table by Sarah Davies. Beautifully put together work.
MG signing off (as I can hardly call myself a bird hunter, but I can definitely stir the pot)
Comments
You had me until you said “brussel sprouts”. I need to wander the high scrub with arms and a good dog.
I’ve heard it before buddy, but they are tasty if properly prepared.
BTW: Excellent story submission.