Real African Dishes: [MC-AllEthnic-Recipes] Grouse Casserole [1 Attachment]

Friday, May 13, 2011

[MC-AllEthnic-Recipes] Grouse Casserole [1 Attachment]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

Grouse Casserole

Recipe By :J SALMON LTD.

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 Brace of grouse -- trussed

1 stick celery -- diced

3 ounce butter

2 carrots -- diced

1 onion -- chopped

2 tablespoons whiskey

4 ounce mushrooms -- chopped

10 fluid ounce chicken stock

1 tablespoon red currant jelly

Set oven to 350°F or Mark 4. Heat the butter in a heavy casserole dish and
brown l the grouse all over. Remove from the pan and set aside. Add the
chopped and diced vegetables to the pan and cook gently until soft but not
browned. Return the grouse to the pan and add the whisky Flame the spirit
and when the flames have disappeared add the stock. Bring up to heat, cover
and cook for about 1 1/4 hours. When cooked, remove the grouse and, using
shears, cut each bird in half set aside on a large serving dish and keep hot
Strain the liquid into a saucepan and boil.

When it starts to thicken add the redcurrant jelly, allow it to dissolve and
then Spoon over the grouse with the strained vegetables.

Description:

"A good way of casseroling slightly older grouse, with the added flavour
of whisky"

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Per Serving (excluding unknown items): 210 Calories; 18g Fat (80.2% calories
from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol;
870mg Sodium. Exchanges: 1 1/2 Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0