Roast grouse from True North: Canadian Cooking from Coast to Coast (page 44) by Derek Dammann and Chris Johns

  • shallots
  • agar-agar
  • carrots
  • apple brandy
  • bay leaves
  • brandy
  • celery
  • leeks
  • juniper berries
  • lemons
  • whole cloves
  • whipping cream
  • garlic
  • chicken livers
  • onions
  • tomato paste
  • red wine
  • thyme
  • black peppercorns
  • milk
  • ciabatta bread
  • tart apples
  • apple cider vinegar
  • maple syrup
  • butter
  • bacon
  • Madeira wine
  • eggs
  • watercress
  • canola oil
  • grouse
  • chicken backs
  • chicken feet
  • chicken necks
  • celery root
  • Concord grapes
  • sugar
  • whole nutmeg
  • ruby Port wine
  • white Port wine
  • duck foie gras
  • brioche
  • chicken and pork stock
  • sel rose de l'Himalaya

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Apple vinegar" in this recipe refrigerates for 6 weeks. Grouse require overnight air-drying. Grouse jus requires 6 hours simmering. Can substitute partridge or squab for grouse, store-bought red currant jelly for recipe's Concord grape jelly component, and goose foie gras or chicken foie gras for duck foie gras.

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