Grouse Sauce

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Grouse Sauce

  • the trimmings and bones from the grouse legs and wings, above
  • 45 ml sunflower oil
  • 2 shallots, chopped


Brown the bones and trimmings in a pressure cooker the sunflower oil. Add the shallots and star anise. Cook until golden. Add the stock. Put the lid on and bring to full pressure. Cook for 30 minutes. Remove from the heat and allow the pan to cool naturally. Remove the lid and strain the sauce through a chinoise into a clean pan. Reduce the liquid to a sauce consistency. Add the aromatics, then