Grouse Stew is a tasty grouse, vegetable and fruit casserole which can be served with boiled rice or creamed potatoes for an unusual lunch or dinner. Serve with a red Bordeaux, such as a St. Emilion.
2 grouse, cleaned, boned and cubed
1 oz. butter medium-sized onions, thinly sliced and pushed out into rings
2 tablespoons seedless raisins large head of celery, trimmed and cut into j-inch pieces large cooking apples, peeled, cored and diced
1 oz. beurre manie
15 fl. oz. red wine
2 tablespoons lemon juice
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried thyme
In a large shallow dish, combine the marinade ingredients. Place the grouse cubes in the marinade and cover the dish.
Place the dish in a cool place and leave it for at least 12 hours, or overnight, basting the meat occasionally with the marinade.
In a large heavy flameproof casserole, melt the butter over moderate heat. Add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Add the meat and marinade, the raisins, celery and apples. Bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the casserole and simmer the stew for 1 hour.
Uncover the casserole and remove and discard the bay leaf. Gradually stir in the beurre manie, a small piece at a time.
Continue cooking, stirring constantly, for 2 to 3 minutes or until the sauce is smooth and thick.
Remove the casserole from the heat and serve the stew immediately,, straight from the casserole.