Roast Grouse with Mystery Sauce

Name: Roast Grouse with Mystery Sauce
Yield: Serves 4
Ingredients: 4 young grouse; 50 g (2 oz) unsalted butter; 4 tablespoons soy sauce; 1 small–medium parsnip, peeled and cut into smallish pieces; 300 ml (½ pint) freshly squeezed orange juice; 250 g (8 oz) mushrooms, chopped roughly (include the stalks); 1 heaped tablespoon fresh tarragon leaves; Salt and black pepper; 4-5 large cloves garlic, chopped roughly

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Young grouse really are a treat but a total waste of money if you overcook them. The flesh must be pink and therefore still juicy. The dark sauce in this recipe is a mystery because no one can ever guess what it is made from. Serve the grouse with new potatoes and either mange tout or broccoli.

Ingredients

1 small–medium parsnip, peeled and cut into smallish pieces
4-5 large cloves garlic, chopped roughly
250

Dinner

Method

Put the parsnip, garlic and mushrooms in a saucepan with the orange juice, soy sauce and a sprinkling of black pepper. Bring to the boil over a high heat, then cover and simmer gently for about 45 minutes until soft, mushy and dark in colour. Then whizz the mixture to a purée in a food processor. You should have a thickish sauce. Taste for seasoning and leave on one side while you roast the gro