So all you people cooking grouse at home, does it smell pretty gamey when you're doing it? I'm wondering if my past experience was problematic due to overly aged birds?
Trouble is that I like the rainbow and my wife doesn't have a brolly!Yes it does, esp. if any invasive corporeal tinkering is called for.
Boiling up bones for stock can be a bit whiffy too.
Ultimately, if you want the rainbow you'll have to put up with a bit of rain.
Well done Dan!By far the largest serving of grouse I've ever had at dinner last night at Oswalds! Classically served with a bit of the juices, some game chips, a few very delicate onions and bread sauce. Almost too much after the fresh porcini risotto but I pushed on through...
I was in Bruges 10 days ago and saw some Grey Legs so bought three of each - last week a comparative tasting showed the Greys to be superior in the three preparations I tried:Plenty, and my immediate reaction was to think that it wasn't even that long ago that they were not too difficult to obtain from the excellent game specialists that used to exist even if quite reasonably much more expensively than the red-legged partridge, which is nice but a pale shadow of its cousin. I suppose that on mature reflection it must have been about fifteen or twenty years ago that they became more or less unobtainable.