NWR Kitchen Thread

Not sure this is the right thread BUT I recall the best way to cook game (grouse, partridges...) was to poach them, roast them and pan fried them. It was widely discussed on this forum or its previous version but I am unable to find details and/or a recipe. Would anyone be so kind and able to help me?
 
Not sure this is the right thread BUT I recall the best way to cook game (grouse, partridges...) was to poach them, roast them and pan fried them. It was widely discussed on this forum or its previous version but I am unable to find details and/or a recipe. Would anyone be so kind and able to help me?
Poach the bird in hot but not boiling water (60c or so I guess) for 3-4 minutes, remove and pat dry, into a hot pan to brown for 2 minutes and then a hot oven (220c) for 3-4 minutes to finish and rest. That will produce a reasonably rare grouse.
 
Poach the bird in hot but not boiling water (60c or so I guess) for 3-4 minutes, remove and pat dry, into a hot pan to brown for 2 minutes and then a hot oven (220c) for 3-4 minutes to finish and rest. That will produce a reasonably rare grouse.
Those temperatures and timings will result in a grouse that is indeed reasonably rare if one's name is Simon Grant.
 
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