Pot roast grouse with brandy, tarragon and wild mushrooms - The Field
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.
Ingredients
- 2 whole grouse
- Salt and 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
More Like This
How to Cook Roast Grouse with Wild Mushrooms & Watercress - Farmison & Co
farmison.com
Traditional roast grouse recipe - The Field
thefield.co.uk
Pot-cooked crowns of grouse - The Field
thefield.co.uk
Pan-Roasted Ruffed Grouse - How to Cook Meat
howtocookmeat.com
Roast Grouse
countryside-alliance.org
Savory Pot Roast and Gravy - I Ate The 80's
iatethe80s.com
Warm smoked grouse salad with beetroot and wild mushrooms - The Field
thefield.co.uk
Roast Grouse Pie | Recipes | Corrigan's Mayfair
corrigansmayfair.co.uk