Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients

4 Grouse
50g Diced Onion
100g Pearled Spelt
500ml Vegetable Stock
20g Chopped Fresh Garden Herbs
Cornish Sea Salt
Milled Black Pepper
Serves 4

Preparation: 15min › Cook: 10 mins

Season and sear the grouse in a hot pan and cook for a few minutes each side.
Roast in a hot oven 200ºC for 10 minutes.
Set aside and rest for 10 minutes
Sauté the onion in a little oil and add the spelt, adding the stock until cooked.
Season well and fold through the chopped herbs
Remove the breast from the grouse and serve on the spelt herb risotto,
This is so simple to do and very tasty, enjoy and have safe shooting season.