Christmas Grouse with Berry Sauce (Jólarjúpa með Berjasósu) Recipe

Name: Christmas Grouse with Berry Sauce (Jólarjúpa með Berjasósu)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 (8-oz.) grouse or partridge; 2 tbsp. olive oil; 1 carrot, roughly chopped; 8 cups chicken stock; 1 1&frasl;2 cups dried blueberries; 1 1&frasl;2 cups fresh blueberries; 1 1&frasl;4 tsp. dried thyme; 2 bay leaves; 3 1&frasl;4 cups heavy cream; 4 tbsp. unsalted butter, cubed and chilled; Kosher salt and freshly ground black pepper, to taste

Ingredients

4 (8-oz.) grouse or partridge
2 tbsp. olive oil
1 carrot, roughly chopped
8 cups chicken stock
1 1⁄2 cups dried blueberries
1 1⁄2 cups fresh blueberries
1 1⁄4 tsp. dried thyme
2 bay leaves
3 1⁄4 cups heavy cream
4 tbsp. unsalted butter, cubed and chilled
Kosher salt and freshly ground black pepper, to taste

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Remove breasts from partridges, leaving bones attached to carcasses. Discard skin; chill breasts.
Chop carcasses. Heat oil in an 8-qt. saucepan over medium-high.
Cook carcasses until browned, 6–8 minutes. Add carrot; cook until soft, 5–7 minutes.
Add stock, dried and fresh blueberries, thyme, and bay leaves; boil.
Reduce heat to medium-high; cook, skimming fat as needed, until reduced by half, about 1 hour.
Strain stock and return to pan; simmer until reduced to 1 cup, 20–22 minutes.
Simmer cream in a 1-qt. saucepan until reduced by half, 8–10 minutes; whisk into stock.
Remove from heat; whisk in 2 tbsp. butter, salt, and pepper. Keep sauce warm.
Melt remaining butter in a 12" skillet over medium-high. Season reserved breasts with salt and pepper.
Cook, flipping once, until browned and an instant-read thermometer inserted into the thickest part of the breast reads 130°, 3–4 minutes.
Slice breasts; spoon sauce over the top.