Pot-Roasted Grouse Served in its own Sauce with Mountain Berries

S5 with Claus MeyerEPISODE 07


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