Thursday, June 12, 2008

Grouse Stew

Grouse Stew
serves 4

1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1/4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped
plum tomatoes
salt and freshly ground
black pepper

• Roll the grouse pieces in the flour seasoned with salt and pepper.Melt the butter in a large heavy frying pan, and brown the grouse on all sides.
• Put the grouse and all the other ingredients except the tomatoes in a large casserole dish. Add the boiling water, then cover and simmer for 11/2–2 hours. Add the tomatoes and continue to simmer for a further 1 hour. Serve hot.

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