Salmis of Grouse

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Salmis is an easy method of dealing with game, which allows prior preparation and pretty much guarantees moist results by combining roasting with stewing. It is an excellent way of cooking birds that have very little natural fat in their flesh, and the recipe includes the basic method of making a good gravy or jus.

While this recipe specifies grouse, it works just as well with pheasant, partridge or wood pigeon, though you need to adjust the cooking times accordingly. The