Spelt Pappardelle with Grouse Sauce

online grouse

Mon, 15 Aug 2011 13:23:01 GMT

Looks delicious ! Order your grouse online with Allens of Mayfair, online butcher. Directly to your door !

don siranni

Wed, 11 Nov 2009 01:16:52 GMT

Francois,this is now an hour after my last comment on swiss potato,cheese,etc.,,and,shit, I still haven"t found the chestnut pie!But this is actually the first time I"ve found this partridge,and it is really wonderful.As always thanks. Don

fx

Thu, 27 Nov 2008 15:20:08 GMT

Thanks for those details Thom, do you hunt those birds yourself? Is there much difference in taste in wild wild grouse compared to the reared wild grouse?

Thom

Thu, 27 Nov 2008 14:24:30 GMT

Fx..
Ah... the spelt... an underutilized grain... perfect for those of you that cannot tolerate wheat... so good, any way, for these purposes. The Red Grouse (Largopus largopus scoticus) an indiginee, unique to Britain and Scotland and some of the Northern Isles is a superb game and culinary bird. The subject of your images is this fowl. The small rupture in the left breast, looks to moir�, a shot hole, this bird felt no pain, a heart shot. Should those of you who are squeamish about these matters there"s a magnifcent alternative, African Guinea Fowl/hen
(Numeda meleagris), (Frn. "Pintade") generally obtainable world wide. They are had from game hatcheries.... you could use Pheasant.. the point is red fowl meat for a rich sauce ...Google for birds.... Regards Culpeper.....

love, tastespotting

Mon, 30 Jun 2008 20:13:55 GMT

hey - love that this was submitted to tastespotting, and would also love to put it on the front pge, but would you mind resubmitting it cropped to 250 square, and also without the watermark? then we can put this bird on the table...

love, tastespotting

fx

Sun, 11 May 2008 15:39:36 GMT

Hova, thanks for visiting! I think you might want to let the grouse have a swim in a bowl of milk to rid it of its ammonia flavor. We sure had fun with this grouse. My mate Chardin and myself agree that having it in fur really gives you the idea of hanging it by a leg to occupy the still life"s upper space.

Hova

Fri, 9 May 2008 04:18:47 GMT

fx, this is a wonderful recipe and although I only stumbled upon your website yesterday, I"ve been reading reading reading and clearly your skills are top-notch. Your preparation of this dish, the sort that most modern amateur chefs would never think to tackle, is truly lovingly and thoughtfully done... but I would have to say, your cheeky photographic allusion to the paintings of Jean-Sim�on Chardin is the most impressive thing about this particular post!! ;)

fx

Tue, 12 Feb 2008 14:41:07 GMT

Barry, yes sometimes when cooking fine animals, I can"t help thinking about their lives and times. It"s a way of honoring them. But I think about late vegetables too and keep eating everything! I didn"t know that hunting was banned in Scotland, if it is, then I agree it"s a pity.

Barry Dawson

Sat, 9 Feb 2008 17:17:22 GMT

Read your recipe for Grouse with Pappardelle, and look forward to trying it. Do you really get grief about using game?! Hey, it all sounds good to me! (I also think the hunting ban should be repealed, but then, what do I know)RegardsBarry Dawson

steamy kitchen

Thu, 11 Oct 2007 23:15:05 GMT

You won something! Come on over and claim your prize (and email me your address)

Saxit

Thu, 4 Oct 2007 16:40:14 GMT

Amazing. I"ve had a couple of sauces like that at restaurants (gnocchi with duck sauce is probably the most memorable) and it"s just fantastic.I"m quite impressed that you did all that work on the bird yourself - though I was a bit concerned that you plucked it inside. Doesn"t birds have a lot of bacteria and parasites in their feathers?

Lyra

Thu, 4 Oct 2007 16:07:11 GMT

Looks great, I have never tried spelt pasta, I"ll have to made some parpadelle though. I"ve plucked/gutted/scaled my share of animal and if you are going to eat meat, its nice to know that it actually saw sunshine and could move about freely isn"t it?

Joanna

Thu, 4 Oct 2007 13:22:58 GMT

Fabulous ... I love the idea of making pasta with spelt flour, it has such taste, and that"s obviously a good thing to stand up to the game sauce. And as for the game sauce, it"s too late to go out right now and get a bird from the butcher ;) - but I think that"s definitely the thing for the weekend ...ThanksJoannajoannasfood.blogspot.com