Grouse Soup

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About


  • fat and juices left from roasting 4 grouse, or 110 g/4 oz butter
  • 4 thic


Melt the grouse fat or butter in a large pan, add the bacon and fry until crisp. Add all the vegetables, and fry until well coloured. Add the tomato purée and stew it until it turns rusty-brown. Add the garlic, and the chopped grouse carcasses, and cook for about 5 minutes, stirring all the time. Stir in the flour and cook for a further 5 minutes. Add the brandy, port, red wine and chicken stoc