Poultry
Supreme
Grouse supreme is a tidy breast cut for fine service, sometimes with wing bone attached for classical plating. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Cook evenly, rest, and plate with a light jus. Restaurant favourite in Scottish and northern English game traditions.
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CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced
Traits
CleanEvenMildPortionPrep ReadyQuick CookSupreme
History
Highland and moorland kitchens roasted grouse as a seasonal luxury. Cooks treated supreme of grouse as a cut with its own timing and sides.
As grouse cookery specialised, supreme was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
Fine dining revived traditional accompaniments and pink breast service; supreme of grouse took a named place in that kitchen trade.