You can use any game bird for this delicious recipe, but you will get greatest flavour with Grouse when wrapped in pancetta with red wine sauce. Grouse has a fantastic flavour and texture and is a great source of protein.
Ingredients
- 12 grouse and wild boar sausages
- 1 red onion, chopped
- 2 garlic cloves
- 200g chestnut mushrooms
- 150ml red wine
- 100ml port
- 100ml stock
- 1 large bayleaf
- 3 sprigs thyme
- 400g drained pickled onions
- 200g blackberries
- Salt and pepper
Cooking Time:
Method
Preheat the oven to 160°C
In a large frying pan add butter and gently brown off the grouse and wild boar sausages. Once browned remove the grouse and wild boar sausages from pan for later.
To the juices add the onions, and garlic. Once softened add the mushrooms. When mushrooms soften slightly add the plain flour to soak up the juices.
Pour in the wine, and port and mix until smooth. Gradually add the stock. Simmer until sauce starts to thicken.
Next add all the other ingredients into a large casserole dish-the bayleaf, thyme, pickles onions and blackberries then pour over sauce, add the sausages and season with salt and pepper, stir well.
Place casserole in the oven for 1 hour , checking occasionally. Remove bay leaf before serving
Serve with buttery mash and red cabbage braised with blackberries and red current jelly. Enjoy!
