Name: Salmis of Grouse
Ingredients: 2 tsp caster sugar; 1 onion; 1 carrot; 8 slices of streaky bacon; 170 g/6 oz butter; ½ bottle (375ml/13 fl oz) of red wine; 2 or 3 tbsp port or Madeira (optional); 2 tbsp red wine vinegar; salt and pepper; 1 tsp cracked black pepper Chicken Stock ( optional); 2 tsp potato flour (optional); 8 juniper berries; 2 celery stalks; 4 grouse

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

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