Home
Serves 2
Ingredients.
■ 2 whole grouse
■ Salt and pepper
■ 2 dsp olive oil
■ 6 shallots, peeled
■ 2 medium carrots, peeled and cut into 2cm (4⁄5in) wedges
■ 6 chestnut mushrooms
■ 6 garlic cloves, peeled
■ 2 tsp dried tarragon or 3 tsp chopped fresh
■ 40ml (11⁄2fl oz) brandy
■ 600ml (1 pint) water
■ 150ml (5fl oz) double cream
■ 2 tsp wholegrain mustard
Method.
This works well with end-of-season grouse or birds that have been frozen and defrosted. Not one to eat on your best linen as it’s easy to get carried away with the creamy, boozy, meaty sauce.
Pat dry the grouse and season with salt and pepper then sear on all sides in a saucepan with the olive oil. Add the shallots, carrots, mushrooms, garlic, tarragon, half the brandy and all the water (it should almost cover the birds). Bring to a simmer and cook half-covered with a lid for an hour or till the grouse is tender (test the inside thigh).
Remove the grouse. If there seems to be a lot of liquid, reduce for a few minutes then add the cream and mustard and check the seasoning. At the last moment, add the rest of the brandy. Serve with buttery mashed potato or French fries and a decent bottle of red.
