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Tipsy Grouse Casserole    HT  MC   Scottish   115mins

Serves 4   Hot  Poultry  Game  Birds  Fruit  Alcohol  Vegetables  Casseroles  Gluten Wheat Free  Eggless  Scotland  British  Europe



50g/2oz Butter

1 tbsp Oil

2 large Grouse, cleaned and halved

Salt and Pepper
2 Carrots, sliced
1 Onion, chopped
2 tbsp Whisky

450ml/15fl.oz. Fresh Chicken Stock

100g/4oz Wild Mushrooms, quartered
1 tbsp Rowan or Redcurrant Jelly  (check ingredients)


1. Preheat the oven to 180C,  350F,  Gas Mark 4 and season the grouse with salt and pepper.

2. Heat the butter and oil in a flameproof casserole dish, add the grouse and brown on all sides. Remove the grouse from the casserole and set aside.

3. Add the carrots and onion to the casserole and sauté over a low heat for 5 minutes, stirring.

4. Return the grouse to the casserole, then heat the whisky in a metal ladle or small pan, very carefully set fire to it then pour it  over the grouse in the casserole and allow the flames to subside.

5. Add the stock and mushrooms, cover and bake for 1˝ hours.

6. At the end of the cooking time, strain the cooking juices into a small saucepan bring, add the jelly then bring to the boil and boil hard until slightly reduced and thickened.


To serve - transfer the grouse to serving plates and pour the sauce over the top.




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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