Roasted Grouse with Pears and Pomegranate Seeds

Ingredients

• 300 ml white wine (dry)
• 160 g liquid honey
• 4 pears
• 1 Pomegranate
• 4 vegetable onions
• 4 small grouse (ready to cook)
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 100 g butter
• 4 tbsp honey (for brushing)

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Pit the pomegranate. Warm the wine and honey until the honey dissolves. Wash and pat dry the grouse, then brush with oil and season with salt and pepper, then tie them together. Peel the onions and slice into rings. Place the grouse breast‑side down in a roasting pan (lined with oil‑rubbed and onion‑lined) and pour about 50 ml hot water over them. Put the pan in the oven and roast the grouse for 20 minutes, then flip and pour the prepared honey wine over them, add the washed pears, and roast another 20 minutes, brushing with honey periodically. Add the pomegranate seeds five minutes before the end of cooking.

3. 3.

   Brush the finished birds (they are done when a sharp knife pierces the thigh and the juice runs clear) with more honey. If desired, turn on the grill to caramelize or brown the skin slightly. Serve the grouse with onions, pears, and pomegranate seeds.