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Braised Grouse

Braised Grouse is a traditional British recipe (based on a French original) for a classic dish of grouse stuffed with sausage meat, chicken liver and herbs that's braised on a bed of bacon, ham, carrot, onions and celery in bouillon that makes an excellent Hogmanay dish. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Grouse.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Pork RecipesGame RecipesVegetable RecipesBritish Recipes


Ingredients:

1 grouse
100g sausage meat
30g chicken liver, chopped
1 tbsp parsley, minced
salt and freshly-ground black pepper
2 slices of pork back fat (to bard)
1 tbsp butter or fat
1 rasher of bacon, chopped
1 slice of ham, chopped
1 carrot, chopped
2 onions, chopped
1 celery stick, chopped
1/2 garlic clove, finely chopped
salt and freshly-ground black pepper
75ml bouillon
1 bouquet garni

Method:

Combine the sausage meat, chicken liver, parsley, salt and black pepper in a bowl then use the resultant mixture to stuff the grouse. Tie a bard of the pork back fat over the breast of the bird.

Melt the butter or fat in the base of a flame-proof casserole or heavy-based saucepan. Add the bacon, ham, carrot, onions and celery and allow to cook for about 6 minutes without colouring. Pour over the bouillon, then add the bouquet garni before setting the grouse on top. Close the lid of the pan and simmer for 2 hours.

Remove the bouquet garni and the bards then skim-off any surplus fat and serve with a purée of green lentils.

Find more Hogmanay/New Year Recipes Here