Grouse in Casserole

Pheasant, Partridges, and Grouse

           

           



http://en.wikipedia.org/wiki/File:Grouse3DonLJohnson.jpg
 Grouse, partridge, pheasant, and quail can all be prepared in a very elegant fashion as indicated by the following recipes

Grouse in Casserole

1. Prepare 6 plump grouse that have hung for 4 days. Rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme to taste. set them aside
2. Skin the six grouse livers and 12 chicken livers and put them through the finest blade of a food chopper with 6 hard cooked egg.
3.  Put the mixture in a bowl rubbed with a cut garlic clove, season highly with salt, pepper and freshly ground nutmeg, and moisten with 1/4 cup brandy.
4. 4. Blend the mixture thoroughly, divide it into six portions, and fill the cavities of the birds.
5.  Wrap the breasts with thin sheets of larding pork and truss the birds.
6.  In a flameproof casserole heat 6 generous Tbsp. goose fat or butter with generous, 1/2 cup small cubes of raw lean ham and 1 large bay leaf to the smoking point.
7.  Cook the birds in the fat over medium heat, turning them frequently.
8.  When they are nicely browned, add 4 whole garlic cloves, parboiled in a little water for about 2 minutes, and drained.
9.  Cover the casserole and set it in a hat oven (400 F.) for 30 minutes.
10.  Reduce 2 cups chicken stock by half over high heat and add it to the grouse with 12 small mushroom caps, sautéed in butter and well drained, 3 dozen small green olives, pitted, blanched and well drained and 1 Tbsp. lemon juice.
11. Cover the casserole and cook the mixture for 10 minutes longer.
12. Thicken the sauce, if desired, with 3 Tbsp. potato starch mixed with 3 Tbsp. cold water.
13. Serve in the casserole, with a glass of red currant jelly mixed with 1 tsp. drained horseradish, bread sauce and roast potatoes.