Traditional Scottish Grouse Casserole Recipe
Scotland main course food and Drink Ideas
Grouse is a Scottish Game bird.This recipe tries to blend its rich flavours with other rich ingredients to make a truely flavoursome dish.
Brace of grouse suitably tied (trussed)
1 chopped onion
4 oz chopped mushrooms
1 stick celery
2 diced carrots
2 tabelspoons whisky (Blend not Malt)
10 fl oz chicken stock
1 tablespoon redcurrant jelly(Optional)
Preheat oven to 350F. Heat some butter in a casserole dish and brown the grouse all over. Remove the bird from the pan and set aside. Add the chopped vegetables to the pan and cook gently until soft.
Return the grouse to the pan and add the whisky. Carefully flame the spirit and when the flames have disappeared add the stock. Once the heat had returned to the dish, cover and cook for about 1&1/4 hours.
When cooked through, remove the grouse and cut each bird into two. Set the bird(s) aside on a dish and keep warm. Strain (keep both vegetables and liquid) the liquid into a saucepan and boil. Add the jelly (amount used to should be according to taste but no more than outlined above in ingredients) when the liquid starts to thicken. Allow the jelly to dissolve completely then spoon it over the grouse along with the strained vegetables
Will serve four along with a potato dish of your choice.
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For US to UK equivalents for food weights and measurements see this rough guide
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