Salmis of Grouse

Southern.Crockpot's picture

Nov. 18, 2011


Old grouse 2 , cut into pieces
Lean pork 12 Ounce , cut into 5
Lean gammon 4 Ounce , soaked and diced (100 grams /1/4 pounds)
Seasoned flour 2 Tablespoon (as required)
Butter 2 Ounce (50 grams /1/4 cup)
Red wine 1/4 Pint (150 ml /2/3 cup)
Bouquet garni 1
Fresh tarragon sprigs/Dried tarragon 1 teaspoon
Mixed spice 1/4 Teaspoon
Game stock/Chicken stock 1 1/2 Pint (900 ml /3 3/4 cups)
Orange 1 , coarsely grated rind and juice
Salt To Taste
Freshly ground pepper To Taste



1. Preheat the oven to moderate oven 160°C, 325°F, Gas Mark 3.


2. In a bowl take the seasoned flour and toss the pieces of grouse, pork and gammon.

3. In a frying pan put the butter and heat until it is hot.

4. Put the pieces in the pan and brown them nicely on all sides.

5. In a flameproof casserole dish pour the wine and put the meat pieces into this casserole and bring it to a boil. (The wine can be flamed if desired)

6. Now add the bouquet garni, tarragon, mixed spice, stock and orange juice.

7. Cover the casserole and cook it in the preheated oven for 1 1/2 hours or until the meat is tender.

8. In a serving dishes take out the meat pieces, remove the bouquet garni from the sauce and reduce it until thick.


9. Serve by pouring the hot sauce over the meat and garnished with orange rind.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8