Name: Roast Grouse with Red Wine Gravy Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: 4 grouse birds; Salt and pepper, to taste; 4 tbsp olive oil; 2 onions, chopped; 3 carrots, chopped; 3 cloves of garlic, minced; 4 sprigs of thyme; 2 sprigs of rosemary; 2 cups of red wine; 2 cups of chicken stock; 2 tbsp butter

How To Make Roast Grouse with Red Wine Gravy

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

4 grouse birds
Salt and pepper, to taste
4 tbsp olive oil
2 onions, chopped
3 carrots, chopped
3 cloves of garlic, minced
4 sprigs of thyme
2 sprigs of rosemary
2 cups of red wine
2 cups of chicken stock
2 tbsp butter

Instructions

Preheat the oven to 400°F (200°C).
Season the grouse birds with salt and pepper.
Heat 2 tbsp of olive oil in a large ovenproof skillet over medium-high heat.
Brown the grouse birds on all sides, about 4 minutes per side. Remove the birds from the skillet and set aside.
In the same skillet, add the remaining 2 tbsp of olive oil and sauté the onions, carrots, and garlic until softened, about 5 minutes.
Add the thyme and rosemary sprigs to the skillet.
Return the grouse birds to the skillet and pour in the red wine and chicken stock.
Cover the skillet with foil and transfer it to the preheated oven.
Roast the grouse birds for 50 minutes, then remove the foil and continue roasting for another 10 minutes until the birds are browned and cooked through.
Remove the grouse birds from the skillet and let them rest for 10 minutes before carving.
While the birds are resting, strain the liquid from the skillet into a saucepan, discarding the vegetables and herbs.
Bring the liquid to a boil and let it simmer until it has reduced by half, about 10 minutes.
Whisk in the butter until melted and smooth.
Serve the roasted grouse birds with the red wine gravy.