ingredients
serves 4
4 mature grouse, trussed
salt and pepper
2 tablespoons Butter
2 tablespoons olive oil
6 shallots, roughly chopped
2 sticks celery, chopped
2 cloves garlic, crushed
1 — 2 tablespoons All purpose flour
1/2 pint beef stock
1/2 pint red wine
8 juniper berries, crushed
2 teaspoons chopped fresh marjoram or 1 teaspoon dried marjoram
1/2 pound button mushrooms
method
1. Season the grouse and brown them in the butter and oil in a flameproof casserole. Remove the birds from the casserole.
2. Saute the shallots, celery and garlic in the remaining fat, then add the flour. Brown lightly, then blend in the stock and wine, and boil, stirring constantly.
3. Replace the grouse and stir in the juniper berries and marjoram. Season, cover and cook in a moderate oven (180°C, 350°F) for 1 hour.
4. Add the mushrooms and cook for 30 minutes
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