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  • Pot-roasted grouse served in its own sauce with mountain berries
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    By Claus Meyer

    Pot-roasted grouse served in its own sauce with mountain berries

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    Servings: 4

    PREPARATION:

     
    • 1

      Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper.

    • 2

      Wrap the ham around the birds and truss them with the string.

    • 3

      Brown the birds well in the butter in a pot along with the onion, juniper berries and carrot. Add the beer and the bullion and carefully roast the grouse at moderate heat for about 15-20 minutes.

    • 4

      Remove the grouse and let them rest for 10 minutes. Pour the cooking juices or gravy into a bowl. Cut the breast and thighs/drumsticks off the grouse (keeping them warm) and chop the rest up into smaller pieces. Put them back in the pot and sauté lightly and then flambé with aquavit.

    • 5

      Add the gravy and cream and boil for 15-20 minutes. Place the grouse thighs/ drumsticks in the pot and let them cook too, as these take longer to tenderise. Strain the gravy into a new pot, bolster it with a little cold butter and season to taste with salt, pepper and vinegar.

    • 6

      Finally add the mixed berries to the sauce and warm through and through.

    • 7

      Serve the breast and thighs with barley Otto (risotto-like).

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    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E03 The Lure of the Mountain. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

     
    • 1

      Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper.

    • 2

      Wrap the ham around the birds and truss them with the string.

    • 3

      Brown the birds well in the butter in a pot along with the onion, juniper berries and carrot. Add the beer and the bullion and carefully roast the grouse at moderate heat for about 15-20 minutes.

    • 4

      Remove the grouse and let them rest for 10 minutes. Pour the cooking juices or gravy into a bowl. Cut the breast and thighs/drumsticks off the grouse (keeping them warm) and chop the rest up into smaller pieces. Put them back in the pot and sauté lightly and then flambé with aquavit.

    • 5

      Add the gravy and cream and boil for 15-20 minutes. Place the grouse thighs/ drumsticks in the pot and let them cook too, as these take longer to tenderise. Strain the gravy into a new pot, bolster it with a little cold butter and season to taste with salt, pepper and vinegar.

    • 6

      Finally add the mixed berries to the sauce and warm through and through.

    • 7

      Serve the breast and thighs with barley Otto (risotto-like).

    Print Friendly
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