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Christmas Grouse with Berry Sauce (Jólarjúpa með Berjasósu) Recipe

Christmas Grouse with Berry Sauce (Jólarjúpa með Berjasósu)
Source: saveur

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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.

Dinner

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A recipe from saveur

https://www.flyers-on-line.com/data/recipes/5788/christmas-grouse-with-berry-sauce-j-larj-pa-me-berjas-su-.jpg

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