Pot-Roasted Grouse Served in its own Sauce with Mountain Berries
Meet our cheef:
Claus Meyer has published 14 cookbooks in Denmark and is among the leading food personalities in Scandinavia. His style is very informative and you will experience that your cooking skills will improve radically by following Meyer’s guiding. Enjoy!
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.
Finally add the mixed berries to the sauce and warm through and through.
Serve the breast and thighs with barley Otto (risotto-like).