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Casserole of Grouse   HT   MC   French  140mins



Serves   4      Hot    Poultry  Game Bird  Alcohol  Herbs  Main course  France  Europe



4 tbsp Oil

4 Oven ready Grouse

12 Shallots, skinned

4 sticks of Celery, thickly sliced

250g/9oz Button Mushrooms, wiped clean

25g/1oz Plain Flour

600ml/1pt  Chicken Stock

3 whole sprigs fresh Thyme

1 whole sprig fresh Rosemary

Salt and Black Pepper

2 tbsp Cognac

4 tbsp Double Cream





1.  Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large flameproof casserole until very hot, add the grouse, 2 at a time and brown on all sides. Remove from the pan and set aside.


2. Add the shallots, celery and mushrooms to the casserole and fry for 5 minutes, stirring from time to time until softened.


3. Sprinkle the flour over the mixture and cook, stirring for 1-2 minutes.


4. Gradually blend in the stock, stirring constantly then add the herbs, salt and pepper and cook for 3-4 minutes.


5. Return the grouse to the pan, mix well then cover and cook in the oven for 2 hours.


6. Just before serving, heat the cognac in a ladle or small pan and carefully set alight. Add to the casserole together with the cream and mix well. Serve hot.

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

Related Recipes and Information

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