Remove grouse, then add onions to margarine and brown lightly. Traditional Scottish Grouse Casserole Recipe Scotland main course food and Drink Ideas Grouse is a Scottish Game bird.This recipe tries to blend its rich flavours with other rich ingredients to make a truely flavoursome dish. May be used for pheasant, or rabbit, too. Salt grouse. Uncover, continue baking about 1/2 hour or until rice is cooked. Chicken recipes that cook with liquid (braising or sauces) are often a good way to cook grouse to ensure moistness. For a grouse dish that celebrates seasonal autumnal vegetables as much as the grouse itself, try this brilliant recipe from Martin Wishart. Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size. 3. Add the vegetables to the casserole and cook for 5 minutes.
Roast in a preheated 350 F. oven for 30 minutes. Simmer covered 50 minutes. Dip grouse pieces in flour mixture to coat.

The following recipe brings out all of the delicious flavor of grouse… Ingredients 4 boneless, skinless grouse breast halves 8 slices of bacon 1 cup chicken broth 1 cup white wine 1/2 cup chopped shallot (or 1/4 cup red onion) It is generally found in the wilds of Scotland, Northern Ireland and on the heaths of northern England.

Lay grouse pieces on top of mixture. 2. Strain pan juices into a saucepan. Return grouse along with tomatoes, tomato paste, wine, water, bouillon and herbs.
Shake the pan until the flames die down. Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours. Try a long, slow cook and seriously good flavour combinations with pot roast grouse with brandy, tarragon and wild mushrooms.And pot-cooked crowns of grouse are an excellent reminder of the advantages of the older birds. Stir in the flour and cook until brown, stirring constantly.

1. Braised savoy cabbage and celeriac purée provide robust autumn flavours, whilst the horseradish and mustard in the Albert sauce (an English classic) add a powerful, punchy finish. Bake, covered with foil at 350 degrees for 1 hour. You need to come to Brians' to get grouse! Remove the grouse and reserve. Chop 1/2 onion, put over grouse, add 1/2 cup of sour cream to gravy and 1/4 cup Chablis wine. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. It is generally found in the wilds of Scotland, Northern Ireland and on the heaths of northern England. Grouse is a rich, tasty, coarse meat that owes its flavour to the heather the birds graze on. Season the grouse well with salt and pepper. Return the grouse to the pan, pour over the whisky and ignite it. Heat the butter in a large large frying pan (or flameproof casserole) Brown the grouse on all sides. Brown pieces in margarine over low heat turning as needed.

Add the stock, cover and bake in the oven for 1 1/4 hours. Cover and simmer for 11/2 hours, turning the grouse halfway through cooking and basting occasionally. Remove grouse to a platter and keep warm. Chop 1 cup of fresh mushrooms, put over grouse. Remove and set aside. Bake at 325 degrees for 2 hours, covered, less if birds are young.