Grouse in sherry sauce

Grouse in sherry sauce

Wild and Game


1 grouse
Half an onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 medium carrot, chopped into discs
200ml chicken stock
2 level tbs bramble jelly
6 tbs sweet sherry
1 tsp mixed herbs
1½ tbs mushroom ketchup
Olive oil

Serves 2

Brown the grouse in olive on the hob in an ovenproof dish, then remove and set aside. Add the onion, celery and garlic to the pan and fry until soft. Add the herbs and carrot and cook, stirring, for another minute, then add the sherry and cook for a few minutes until it reduces slightly. Pour in the stock and add the ketchup and bramble jelly. Return the grouse to the pan, cover, and cook in the oven for 25 minutes at 220˚C.