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Glenmorangie Grouse With Gravy

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  Casserole grouse 20 Ounce, prepared (2 Cans, 10 Ounce Or 275 Gram Each)
  Casserole grouse 20 Ounce (Prepared, Two 275 Gram /10 Ounce Each)
  Walnut oil 15 Milliliter (1 Tablespoon)
  Fresh bay leaves 2 , crushed
  Juniper berries 4 , crushed
  Chicken stock 4 Fluid Ounce (100 Milliliter)
  Shallot 1 , skinned and chopped
  Beurre manie 1 Ounce
  Butter 10 Milliliter (Or 2 Level Teaspoon)
  Butter 2 Teaspoon (Leveled)
  Flour 2 Teaspoon (Leveled)
  Single malt whisky 15 Milliliter (Or 1 Tablespoon)
  Malt 15 Milliliter (1 Tablespoon)
  Lemon juice 1 Teaspoon
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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