Casserole of Grouse

Ingredients:
4 tbsp Oil
4 Oven ready Grouse
12 Shallots, skinned
4 sticks of Celery, thickly sliced
250g/9oz Button Mushrooms, wiped clean
25g/1oz Plain Flour
600ml/1pt Chicken Stock
3 whole sprigs fresh Thyme
1 whole sprig fresh Rosemary
Salt and Black Pepper
2 tbsp Cognac
4 tbsp Double Cream

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large flameproof casserole until very hot, add the grouse, 2 at a time and brown on all sides. Remove from the pan and set aside.

2. Add the shallots, celery and mushrooms to the casserole and fry for 5 minutes, stirring from time to time until softened.

3. Sprinkle the flour over the mixture and cook, stirring for 1-2 minutes.

4. Gradually blend in the stock, stirring constantly then add the herbs, salt and pepper and cook for 3-4 minutes.

5. Return the grouse to the pan, mix well then cover and cook in the oven for 2 hours.

6. Just before serving, heat the cognac in a ladle or small pan and carefully set alight. Add to the casserole together with the cream and mix well. Serve hot.