How To Make Roast Grouse with Blackcurrant & Beetroot Sauce
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 4 grouse birds
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup blackcurrants
- 1 1/2 cups chicken stock
- 2 tbsp balsamic vinegar
- 2 beetroots, cooked and diced
- 1 tbsp butter
- Fresh thyme, for garnish
Instructions
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Preheat the oven to 180°C (350°F).
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Season the grouse birds with salt and pepper.
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Heat the olive oil in a large oven-safe skillet over medium heat. Add the grouse birds and sear them on all sides until golden brown. Remove from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Sauté until softened and fragrant.
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Add the blackcurrants, chicken stock, and balsamic vinegar to the skillet. Bring to a simmer and cook for 5 minutes.
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Transfer the sauce mixture to a blender and puree until smooth. Return the sauce to the skillet.
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Add the diced beetroot to the sauce and cook for an additional 5 minutes.
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Place the seared grouse birds back into the skillet with the sauce. Transfer the skillet to the preheated oven and roast for 30-40 minutes, or until the grouse is cooked to your desired level of doneness.
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Remove the skillet from the oven and let the grouse rest for 5 minutes before serving.
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Serve the roast grouse with the blackcurrant and beetroot sauce, garnished with fresh thyme.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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