Grouse Recipe
Roasted grouse served with seasonal vegetables and a rich sauce.
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Ingredients
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Grouse
Seasonal Vegetables
Rich Sauce
Method
Preparing the Grouse
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Grouse
Rinse the grouse under cold water and pat dry with paper towels. Season the inside and outside of the grouse with salt, black pepper, and fresh thyme.
- 3
Oil and Butter
Rub the outside of the grouse with olive oil and place a tablespoon of butter inside each bird.
- 4
Roasting
Place the grouse breast-side up in a roasting pan. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Rest the Grouse
Remove the grouse from the oven and let it rest for at least 10 minutes before carving.
Cooking the Vegetables
- 6
Sauté the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced carrots, halved Brussels sprouts, and sliced parsnips. Sauté for about 8-10 minutes until they start to soften.
- 7
Add Garlic and Broth
Add the minced garlic and vegetable broth to the skillet. Stir well and cover, allowing to cook for another 5-7 minutes until the vegetables are tender.
Making the Rich Sauce
- 8
- 9
- 10
Add Chicken Stock and Cream
Add the chicken stock and simmer for another 5 minutes. Stir in the heavy cream and let it cook until thickened.
- 11
Finish the Sauce
Remove from heat and stir in the chopped fresh parsley. Season with salt and pepper to taste.
