Glenmorangie Grouse With Gravy Recipe
Summary
Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Two 275 g (10 oz) prepared casserole grouse | ||
| Walnut oil | 15 Milliliter | |
| Butter | 15 Gram | |
| Bay leaves | 2 , crushed | |
| Juniper berries | 4 , crushed | |
| Chicken stock | 100 Milliliter | |
| 1 shallot, skinned and chopped | ||
| Beurre manie | ||
| Butter | 10 Milliliter | |
| Flour | 10 Milliliter | |
| Malt | 15 Milliliter | |
| Lemon juice | 5 Milliliter | |
| Salt | To Taste | |
Directions
1. Preheat a 25 cm (10 inch) browning dish for 8 minutes. Halve each grouse lengthwise using kitchen scissors.
2. Add the walnut oil and butter to the preheated browning dish and quickly add the 4 pieces of grouse, skin side downwards. Add the bay leaves and crushed juniper berries and microwave, uncovered, on HIGH for 1 1/2 minutes.
3. Use tongs to turn over the grouse pieces, then add the chicken stock and chopped shallot. Cover with a lid or cling film and microwave on HIGH for 6 minutes. Remove the halved grouse from the dish and set aside in tented foil.
4. Blend the butter and flour to a paste and add, in small pieces, to the sauce. Stir well and microwave on HIGH for 2 minutes or until it is thickened and very hot. Stir in the whisky, the 15 g (1/2 oz) measure of butter and the lemon juice.
5. Season with salt to taste and serve each portion of grouse with the sauce to accompany it.
2. Add the walnut oil and butter to the preheated browning dish and quickly add the 4 pieces of grouse, skin side downwards. Add the bay leaves and crushed juniper berries and microwave, uncovered, on HIGH for 1 1/2 minutes.
3. Use tongs to turn over the grouse pieces, then add the chicken stock and chopped shallot. Cover with a lid or cling film and microwave on HIGH for 6 minutes. Remove the halved grouse from the dish and set aside in tented foil.
4. Blend the butter and flour to a paste and add, in small pieces, to the sauce. Stir well and microwave on HIGH for 2 minutes or until it is thickened and very hot. Stir in the whisky, the 15 g (1/2 oz) measure of butter and the lemon juice.
5. Season with salt to taste and serve each portion of grouse with the sauce to accompany it.
Chef
