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Casseroled Grouse Recipe

By TogAdmin Published: April 5, 2013



    1. Clean the birds and tie a rasher of fat bacon round each bird.
    2. Heat the butter and oil together and fry shallots and carrots.
    3. Add the grouse and brown well all over. Pour over the brandy and flame.
    4. Add the bouquet garni, wine, stock and seasoning and cook slowly for 2 hours. Remove bouquet garni.
    5. Thicken with the beurre manié and adjust the seasoning.
    6. Sprinkle with chopped parsley and garnish with lemon butterflies.
    7. Grouse Grand’mere - garnish with fried croutons and mushrooms tossed in butter. Gourmet Grouse - garnish with foie-gras and truffles. Grouse Ancienne - flavour with crushed juniper berries and garnish with fried croutons.
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