River Cafe Two Easy by Rose Gray

Author:Rose Gray
Language: eng
Format: epub
ISBN: 9781446460474
Publisher: Ebury Publishing

Preheat the oven to 220°C/Gas 7.

Skin the tomatoes, leaving them whole (see here), and season them with sea salt. Cut the bread in 4 thick slices.

Stuff each bird with a few sage leaves, thyme sprigs and a knob of butter. Generously season inside and out.

Heat an oven dish, and melt half the butter. Add the grouse, breast-side down. Roast the birds in the preheated oven for 5 minutes, then turn them over. Add half the wine and the tomatoes, and cook for a further 15 minutes. Baste with the juices from the pan, and place the bread into the pan, soaking up some of the juices. Roast for a further 5–10 minutes, depending on how rare you like your birds.

Remove the birds, the tomatoes and bruschettas from the pan. Add the remaining butter and wine and, over a high heat, reduce to a thickish sauce.

Serve each bird on a tomato bruschetta with the wine sauce poured over.

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