Serves 4
The relatively wet and warm summer should mean that there are plenty of wild mushrooms available to pick this autumn, and they go so well with autumn game. If you are thinking of picking your own, always have them checked by someone who knows their subject. Alternatively, buy wild mushrooms from your local
deli or greengrocer.
2 grouse
100g butter
1 onion, finely chopped
2 carrots, finely sliced
1 celery stick, finely sliced
125g wild mushrooms, carefully cleaned,
stalks separated from the caps
1 tbsp sherry vinegar
100ml whisky
4 sprigs of thyme
1 bay leaf
2 cloves garlic
300ml chicken stock
1 tbsp redcurrant jelly
Watercress leaves to garnish
Freshly ground salt and pepper
1 Preheat the oven to 180C/Gas 4.
2 Heat half the butter in a frying pan and brown the grouse on all sides. Transfer to a casserole and season well. Add the onion, carrot and celery to the pan and cook for a few minutes to soften, then transfer to the casserole.
3 Melt the remaining butter in the pan and add the mushroom caps. Fry for 1 minute then lift with a slotted spoon and place to one side. Add the stalks to the pan and cook for 30 seconds and then add the sherry vinegar and whisky. Stir to deglaze the pan and then add the herbs, garlic and chicken stock.
4 Bring to the boil and then pour over the grouse. Season well, then cover and place in the preheated oven for 1 hour. 5 Carefully lift the grouse from the casserole and leave to rest for 15 minutes in a warm place.
6 Strain the cooling juices into a pan and skim excess fat from the surface. Add the redcurrant jelly and boil until the mixture is shiny, with a sauce-like consistency. Stir in the reserved mushroom caps.
7 With a pair of kitchen shears cut the birds in half and place on four warm serving plates. Spoon over the sauce and garnish with watercress leaves. Serve immediately.