Grouse and autumn vegetable broth

Grouse and autumn vegetable broth

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

A hearty broth is an excellent way to make good use of the carcass from a traditional roast grouse, or any game bird for that matter. Or if you’ve made the grouse salad you can enjoy this soup the following day. In addition to the autumnal early roots, you might like to add some seasonal wild mushrooms or a pulse, such as split green peas, pearl barley or lentils.

Ingredients

Quantity Ingredient
2 grouse, carcasses only, raw or roasted
1 tablespoon vegetable oil
1 small onion, peeled and roughly chopped
1 medium carrot, peeled and roughly chopped
2 garlic cloves, peeled and crushed
2 sprigs thyme
4 juniper berries
a generous knob butter
1 tablespoon plain flour
1 teaspoon tomato puree
2 litres chicken stock
salt
freshly ground black pepper

To serve

Quantity Ingredient
1 small leek, trimmed
2 celery sticks, peeled to remove strings
1 medium carrot, peeled
a couple green cabbage leaves

Method

  1. Chop each of the grouse carcasses into 4 or 5 pieces. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the grouse carcasses with the onion, carrot, garlic, thyme and juniper berries and fry for 3–4 minutes, stirring every so often, until lightly coloured.
  2. Add the butter and once it has melted, stir in the flour. Cook, stirring for a few minutes, then add the tomato purée and chicken stock. Bring to the boil, season with salt and pepper and simmer gently for an hour.
  3. In the meantime, cut the leek, celery, carrot and cabbage roughly into 5 mm pieces, washing the leek thoroughly after chopping.
  4. Strain the broth through a fine-meshed sieve into a clean saucepan, reserving the pieces of carcass. Add the leek, celery and carrot and simmer for about 15 minutes or until they are tender. Add the cabbage and simmer for a further 5–6 minutes.
  5. Meanwhile, remove as many bits of meat from the grouse carcasses as possible and add to the soup. Simmer for a final minute or two, re-season if necessary and serve in warmed soup plates.
Tags:
Hix Oyster & Chop House
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