Urogallo Terranuevo con Naranja (Terra Nova Grouse with Orange) is a derivation of a Terran recipe, adapted for the Terra Nova Grouse by James Lear's mother.
- 4 grouse, cleaned and gutted
- 1 large orange
- 4 slices bacon
- 60mL butter, melted
- 30mL orange juice
- 15mL lemon juice
- 20g parsley, chopped
- Salt and pepper, to taste
Special Tools: chef's string, basting brush
Cut orange into quarters and remove seeds. Remove and grate orange peel. Mix orange peel, butter, orange juice, and lemon juice for the basting sauce, and set aside. Sprinkle grouse inside and out with salt and pepper as desired. Cover breast of each bird with a bacon slice and an orange slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 175 degrees Celsius for 15-20 minutes or until tender, basting frequently with the sauce. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices.
Suggested sides: spanish rice and refried beans, fresh bell peppers, white or light red wine. (Also goes well with beer, particularly lighter beers like pilsner, kolsch, or IPA.)