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 sticks of celery, washed and diced; 2 old grouse (oven ready); 50 g smoked bacon cubes; 6 shallots, finely diced; 5 g cornflour, or as required; a little rapeseed oil, for frying; 6 carrots; 2 cloves of garlic, crushed; 250 ml red wine; 1 spring of thyme; 100 ml game stock; 2 carrots, finely diced; 50 g butter; 1 medium swede

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