Pot roast grouse with brandy, tarragon and wild mushrooms
If you have an old grouse on your hands, or have dug one out of the freezer, the only way to cook it is to cook pot roast grouse with some added ingredients
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
- Plate
Ingredients
- 2 whole grouse
- Salt
- pepper
- 2 dsp olive oil
- 6 shallots, peeled
- 2 medium carrots, peeled and cut into 2cm (4⁄5in) wedges
- 6 chestnut mushrooms
- 6 garlic cloves, peeled
- 2 tsp dried tarragon or 3 tsp chopped fresh
- 40ml (11⁄2fl oz) brandy
- 600ml (1 pint) water
- 150ml (5fl oz) double cream
- 2 tsp wholegrain mustard
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