Salmis of Grouse Recipe

By TogAdmin Published: April 5, 2013



    1. Half roast the grouse. Joint them and put in a casserole.
    2. Crush the giblets with the juices, add wine, stock, seasoning, juice and zest of lemon and the mushrooms.
    3. Pour this sauce over the birds and cook in a moderate oven for about 20 minutes.
    4. Make a beurre manie (by pressing butter and flour together with your hands in a small bowl) and stir this into the sauce.
    5. Sprinkle with chopped parsley and garnish with lemon butterflies.
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