Sons of Norway - Norwegian Culture - Recipes - Traditional Grouse
Traditional
Grouse
4 pieces whole plucked grouse
0.44 lbs. mushrooms (feel free to mix some)
1 bunch asparagus
5 stems parsley
3 carrots
4 shallots
2 cloves garlic
1 1/2 cup heavy cream
1/3 cup olive oil
0.22 lbs. unsalted butter
2 tablespoons brown sugar
3 tablespoons tarragon vinegar
1 tuft fresh thyme
Cornmeal
Salt and fresh ground white pepper
Warm up an iron pot, put in some olive oil and garlic.
Brown the grouse on all sides in the oil. Peel and
dice the shallots and put it in the pot. Let the shallots
get golden together with the grouse. Put the cream
in and let the pot simmer with a lid for about an
hour.
While you are waiting for the grouse to finish,
clean, peel and cut the vegetables in the size you
want. Fry the mushrooms with olive oil and salt and
pepper (to taste). Steam all other vegetables in well-salted
water and cool them off in cold water when done.
Brown the sugar in a pot and boil it with vinegar
and some water. When the grouse is done, take them
out of the pot. Strain the sauce from the grouse into
the pot holding the vinegar and sugar. Stir some pieces
of unsalted butter in the sauce and add salt and fresh
group white pepper (to taste).
Put the grouse back into the sauce and let it warm
up while you heat the vegetables and mushrooms in
the other pot.
