Braised Golden Plover is a traditional British recipe (based on a French original) for a classic dish of golden plovers stuffed with sausage meat that are browned in butter and braised in bouillon with bacon, onions, carrots, and celery. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Golden Plover.
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Ingredients:
2 golden plovers
100g sausage meat
30g chicken liver, chopped
1 tbsp parsley, minced
salt and freshly-ground black pepper
1 slice of pork back fat (to bard)
1 tbsp butter or fat
1 rasher of bacon, chopped
1 slice of ham, chopped
1 carrot, chopped
2 onions, chopped
1 celery stick, chopped
1/2 garlic clove, finely chopped
salt and freshly-ground black pepper
75ml bouillon
1 bouquet garni
Method:
Combine the sausage meat, chicken liver, parsley, salt and black pepper in a bowl then use the resultant mixture to stuff the golden plovers. Tie a bard of the pork back fat over the breast of the birds.
Melt the butter or fat in the base of a flame-proof casserole or heavy-based saucepan. Add the bacon, ham, carrot, onions and celery and allow to cook for about 6 minutes without colouring. Pour over the bouillon, then add the bouquet garni before setting the grouse on top. Close the lid of the pan and simmer for 2 hours.
Remove the bouquet garni and the bards then skim-off any surplus fat and serve with a purée of green lentils.
