Braised grouse with tomato, parmesan and wet polenta
Braised grouse is the perfect way to use up your freezer birds. Team with polenta and tomato for a fresh, yet hearty, lunch.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Ladle
- Grater
- Measuring spoon
- Plate
Ingredients
- 6 grouse (defrosted)
- 6 tbsp olive oil
- 3 red onions, finely diced
- 3 heads fennel, finely diced
- 6 cloves garlic, finely chopped
- Salt
- pepper
- 1.2kg (2lb 10oz) chopped, tinned tomatoes
- 4 tsp dried oregano
- 300ml (101⁄2fl oz) red wine
- 400ml (131⁄2fl oz) game stock (or beef/chicken)
- 1 1/2 litres (21⁄2 pints) water
- 900g (2lb) polenta
- 150g (5oz) butter
- 150g (5oz) parmesan, grated
- 4 tbsp finely chopped parsley
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