‘Salmis’ of Grouse with Stump

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Loose Birds & Game

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
  • 2 sticks of celery, washed and diced
  • 2 carrots, finely diced
  • 2 cloves of garlic, crushed
  • 250 ml red wine
  • 1 spring of thyme
  • 100 ml game stock
  • 5 g cornflour, or as required
  • a little rapeseed oil, for frying
  • seasoning

    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 by the wine and thyme, salt and pepper, bring to the boil, until reduced by half. Then add the game stock and place into the preheated oven for 2 hours, or until the leg meat is soft and the sauce has thickened slightly (use cornflour, if required).

    For the Stump

    Dice the carrot and swede, and bring to the boil with a little water. Cook until very soft, then drain off the water and mash the carrot and swede, season with cracked black pepper and salt, and add the butter for richness.

    To serve, place a leg and some nice chunks of breast in a bowl and cover with the rich red wine sauce and place a good spoonful of the Yorkshire stump next to the casserole.