21
Feb

Roasted Grouse with Pumpkin Pickle

Chaat Magazine 0 comment

INGREDIENTS 

4 whole crowns of grouse

1 tablespoon corn or vegetable oil

 

For the marinade

1 tablespoon corn or vegetable oil

1 ½ teaspoon salt

1 tablespoon ginger and garlic paste

1 teaspoon cumin seeds, roasted and coarsely ground

8 cloves, roasted and coarsely ground

1 teaspoon red chilli powder

Pumpkin pickle

Oil

¼ tsp Fenugreek seeds

2 Whole red chillies dried

500g Peeled and Diced pumpkin

¼ tsp Turmeric

1 tsp Salt

½ tbsp Red chilli powder

100g Sugar

1tsp Dried amchoor or Mango pickle masala

 

Peel, dice and wash pumpkin, drain and keep aside.

Heat oil, add fenugreek seeds and dried red chillies and allow to pop.

Add pumpkin and stir over high heat for 3-4 minutes.

Add salt, red chilli powder and turmeric, reduce heat, cover and cook until the pumpkin is soft and begins to get mashed. Add sugar to give sweetness which balances the heat and spice and also makes the pickle glossy. Finish with dried amchoor pieces or a couple of tsp of Mango pickle from the bottle. Remove from fire and keep warm.

For the Grouse

Remove the feathers and skin from the grouse crown, and debone them. Clean and trim the breasts,

Mix all the ingredients for the marinade in a mixing bowl and fold the grouse breasts in it. Leave the marinated grouse for 30 minutes in the refrigerator.

Heat oil in an oven proof pan, sear the breasts on both the sides for 30 seconds each side and cook under a pre-heated grill for 1 minute. Rest them for 5 minutes and serve with the pumpkin pickle.

Tip:

Take care not to over cook the breast as it dried up very quickly. Grouse being a very lean meat cooks very quickly and best enjoyed cooked medium.

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