Hazel Grouse in a Salt Crust
From Loire Valley, France
Ingredients:
2 kg to 2.2 kg (4 lbs to 5 lbs) hazel grouse
Truffle
A large quantity of coarse sea salt
Preparation:
Take a young hazel grouse place. Place the washed giblets - heart, liver, gizzard - inside. Trust the bird.
Cut the truffles into thin slices. With a sharp knife, cut into the skin on the wings and thighs. Slip the truffle slice flat between the flesh and the skin.
Pour 3 kg (6 lbs 10 oz) of coarse salt into a large wrought iron casserole dish. Place the hazel grouse on top. Fill the casserole dish to the top with salt.
Place in a very hot oven, without a lid, for 1 hour and 45 minutes.
To serve, tip over and break the salt that has formed a compact block.
Present the hazel grouse with your choice of vegetable, as you would serve a roast.
There is no need to insert truffles in the hazel grouse if it is served with a herb vinaigrette (which is quite excellent).
Courtesy of Mr Alain Couturier <La Roche le Roy in Tours>The Loire Valley, France
 The Loire Valley & Paris |
 Paris & Nice |