Name: Salmi of grouse
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 60 g unsalted butter; 4 grouse; 50 g unsalted butter; 2 tbsp olive oil; 100 g lardons; 1 onion, peeled and finely chopped; 1 large carrot, peeled and finely chopped; 1 stick of celery, de-veined and finely chopped; 1 garlic clove, peeled and minced; 150 ml good red wine (e.g. bordeaux, burgundy, Barolo); 350 ml chicken stock; 1 bay leaf; 1 sprig fresh thyme; Salt and freshly ground black pepper; 1 tbsp redcurrant jelly

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Salmi of grouse

The 12^th of August, or The Glorious Twelfth, is the date that the grouse shooting season begins. The shooting of grouse lasts four months and takes place in the heather moorland regions of the British Isles but particularly in Scotland. The date of the first day of shooting was set by the government with the Game Act of 1773 which stated that grouse could not be sold before this date. This recipe, based on Eliza Acton’s, is a particularly delicious way of cooking grouse.

Equipment

Roasting tin
Kitchen foil
Cast iron casserole
Tongs
Serving dish
Colander
Sieve
Bowl
Small saucepan
Whisk

Preparation method

Preheat the oven to 220C/425F/gas 7.
Place the grouse in the roasting tin and rub with the butter.
Season and place in the oven for 10 minutes.
Remove from the oven, cover with kitchen foil and set aside.
Reduce the oven temperature to 150C/300F/gas 2.
Add the butter and oil to the casserole and heat until melted and starting to foam.
Add the vegetables and lardons and sauté until the onions are transparent and just starting to colour – about 15 minutes.
Pour in the wine and bring to the boil.
Reduce the heat and simmer vigorously until the liquid has reduced to about 4 tablespoonsful.
Pour in the stock, add the herbs and bring to the boil, skimming off any scum that rises to the surface.
Continue to boil until the stock has reduced by a quarter.
Reduce the heat to a gentle simmer.
Place the grouse in the casserole and simmer gently for 15 to 20 minutes. This will depend on the size of your grouse. Check after 15 minutes by inserting a sharp knife in the breasts. If the liquid comes out clear (no blood) and the knife goes in easily they’re done. If there’s a little blood and the flesh feels a bit tough give them another 10 minutes or so until they’re tender.
Use tongs to transfer the grouse to the serving dish, cover with kitchen foil and place in the oven to keep warm.
Place the sieve over the bowl.
Pour the cooking liquid and vegetables into it.
Discard the vegetables and herbs.
Place the cooking liquid in the small saucepan, add the wine and the redcurrant jelly, whisk in and bring to the boil.
Continue to boil until reduced and the consistency is syrupy.
Take the grouse out of the oven, remove the kitchen foil and pour over the gravy.
Serve with buttery mashed potato.