‘Salmis’ of Grouse with Stump

Name: ‘Salmis’ of Grouse with Stump
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Main course - Serves four
Ingredients: 2 cloves of garlic, crushed; 2 cloves of garlic, crushed; 2 carrots, finely diced; 2 sticks of celery, washed and diced; 6 shallots, finely diced; 50 g smoked bacon cubes; 2 old grouse (oven ready); 6 carrots; 1 medium swede; a little rapeseed oil, for frying; a little rapeseed oil, for frying; 100 ml game stock; 5 g cornflour, or as required; 250 ml red wine; 1 spring of thyme; 50 g butter

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
2 hr 30

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THE SALMIS IS A CLASSIC CASSEROLE DISH, USING OLDER, PERHAPS TOUGHER, BIRDS TO CREATE A WONDERFUL, DEEP, BURGUNDY-RICH STEW. THE STUMP, WITH ITS LESS THAN GLAMOROUS NAME, IS ACTUALLY A YORKSHIRE TERM FOR MASHED CARROT AND SWEDE – JUST ADD A GOOD PINCH OF CRACKED BLACK PEPPER AND YOU ARE AWAY!

Ingredients

2 old grouse (oven ready)
50 g smoked bacon cubes
6 shallots, finely diced

Main course

Method

Preheat the oven to 150°C/gas mark 2. Cut the grouse in half longways, so that you have 4 halves. Heat a little oil in a large saucepan and fry off the breast meat, legs and smoked bacon until browned. Add the diced shallots, celery and carrots, and crushed garlic to the pan, followed

Ingredients

Method

Photos