Charred Grouse with Quince and Pomegranate

This recipe for Charred Grouse with Quince and Pomegranate is a stunning and flavorful dish that will impress your guests. The grouse is seared until golden brown and then roasted with quince, pomegranate, and herbs. The result is a succulent grouse with a crispy skin and a sweet and tangy glaze.

The origins of this recipe can be traced back to the Middle Ages, when game birds were a common food source. Grouse was particularly prized for its delicate flavor and tender meat. This recipe is a modern take on a classic dish, and it combines the best of both worlds. The grouse is cooked to perfection, and the quince and pomegranate add a touch of sweetness and tartness.

Prep time: 30 | Cook time: 30 | Serves: 4

Ingredients

• Whole grouse
• Ripe quince, peeled and sliced
• Pomegranate seeds
• Fresh rosemary and thyme
• Olive oil
• Sea salt and black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the grouse with salt and pepper.
3. Heat olive oil in a cast-iron skillet over medium-high heat.
4. Sear the grouse on all sides until golden brown.
5. Transfer the grouse to a roasting pan and surround it with the quince and pomegranate seeds.
6. Roast in the preheated oven for 20-25 minutes, or until the grouse is cooked through.
7. Remove from the oven and let rest for 10 minutes before carving.
8. Serve the grouse with the roasted quince and pomegranate seeds.

Why It Works

• The high heat of the cast-iron skillet creates a Maillard reaction on the grouse, resulting in a crispy skin and flavorful meat.
• The quince and pomegranate add a touch of sweetness and tartness to the dish, balancing out the richness of the grouse.
• The herbs add a touch of complexity and depth of flavor to the dish.