2 dressed grouse, about 1 lb (450 g) each
8 shallots, skinned 2 garlic cloves, skinned and crushed
3 carrots, scrubbed and sliced
4 celery sticks, trimmed and sliced
thinly pared rind and juice of 1 orange
2 tsp (10 g) 1/2 oz juniper berries, crushed
3 bay leaves
1 tbsp (15 ml) corn oil
2 tbsp (30 ml) red wine vinegar
pepper, to taste
4 tbsp (60 ml) port
1 pint (600 ml) chicken stock
1/2 oz (15 g) cornflower
2 oranges, peeled and sliced, and chopped
parsley, to garnish
8 shallots, skinned 2 garlic cloves, skinned and crushed
3 carrots, scrubbed and sliced
4 celery sticks, trimmed and sliced
thinly pared rind and juice of 1 orange
2 tsp (10 g) 1/2 oz juniper berries, crushed
3 bay leaves
1 tbsp (15 ml) corn oil
2 tbsp (30 ml) red wine vinegar
pepper, to taste
4 tbsp (60 ml) port
1 pint (600 ml) chicken stock
1/2 oz (15 g) cornflower
2 oranges, peeled and sliced, and chopped
parsley, to garnish
method
1. Cut the grouse in half lengthways, discard the skin and remove the feet. Wipe with a clean damp cloth.
2. Slice 2 of the shallots and put in a large ovenproof casserole with the garlic, 1 carrot and 1 celery stick.
3. Place the grouse on top.
4. Put the orange rind and juice in a small bowl with the juniper berries, bay leaves, corn oil, red wine vinegar, seasoning and 45 ml (3 tbsp) of the port.
5. Pour over the grouse. Cover and leave to marinate in a cool place for 24 hours, turning occasionally.
6. Remove the bay leaves. Add the remaining shallots, carrots and celery and pour the stock over, mixing the stock with the marinade.
7. Cover and cook at 180°C (350°f) mark 4 for 1 1/2 hours or until the grouse are tender.
8. Place the grouse and vegetables on a serving dish and keep warm.
9. Strain the stock and reserve 300 ml (1/2 pint).
10. Blend the cornflour with 15 ml (1 tbsp) cold water to make a smooth paste.
11. Heat the reserved stock and when gently boiling stir in the cornflour.
12. Cook, stirring, until thickened. Continue cooking for a further 2 minutes.
13. Add the remaining port and pour over the grouse.
14. Garnish with the orange slices and chopped parsley and serve immediately.
2. Slice 2 of the shallots and put in a large ovenproof casserole with the garlic, 1 carrot and 1 celery stick.
3. Place the grouse on top.
4. Put the orange rind and juice in a small bowl with the juniper berries, bay leaves, corn oil, red wine vinegar, seasoning and 45 ml (3 tbsp) of the port.
5. Pour over the grouse. Cover and leave to marinate in a cool place for 24 hours, turning occasionally.
6. Remove the bay leaves. Add the remaining shallots, carrots and celery and pour the stock over, mixing the stock with the marinade.
7. Cover and cook at 180°C (350°f) mark 4 for 1 1/2 hours or until the grouse are tender.
8. Place the grouse and vegetables on a serving dish and keep warm.
9. Strain the stock and reserve 300 ml (1/2 pint).
10. Blend the cornflour with 15 ml (1 tbsp) cold water to make a smooth paste.
11. Heat the reserved stock and when gently boiling stir in the cornflour.
12. Cook, stirring, until thickened. Continue cooking for a further 2 minutes.
13. Add the remaining port and pour over the grouse.
14. Garnish with the orange slices and chopped parsley and serve immediately.
serving amount
serves 4
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