Grouse and coconut curry

Shotgun tasting grouse curry

Shotgun tasting his grouse curry, Boris keeping a close eye on things

If you find that your grouse have been badly shot, this is a fantastic recipe to make the most of what’s left of the carcase so that the birds don’t go to waste. At this time of year, when we have a glut of fresh, in-season beef tomatoes on the farm, which work perfectly in this delicious juicy sauce.

Serves 4

2 brace of grouse
3 good-sized onions (red or white)
Extra virgin coconut oil
5 cloves of garlic
Thumb of fresh ginger
1 tbsp garam masala
2 tbsp medium curry powder
1kg beef tomatoes
2 carrots
1 can coconut milk
1 small pot of creme fraiche

Pluck and take the breasts off 4 grouse and chop this meat into cubes. Put to one side.

Finely chop 3 onions and sweat down in a frying pan over a high heat in 50g of extra virgin coconut oil. Add 5 chopped cloves of garlic and a thumb of diced fresh ginger. Once the onions have cooked to a soft golden brown, add your diced grouse meat and move around the pan with a wooden spoon so that the meat is sealed in the delicious seasonings. After 5 minutes, add 1 tablespoon of ground garam masala and 2 tablespoon of medium curry powder and, again, move the grouse cubes around the pan with the wooden spoon to coat the meat with these spices. Add 1kg of fresh chopped beef tomatoes and simmer, uncovered, for 5 minutes, then add 2 grated carrots and pour in 1 can of coconut milk. Simmer uncovered until the sauce has reduced by half (this takes around 30-45 minutes).

Serve with fluffy rice, nan bread or fresh noodles, and big dollop of creme fraiche. My wife also loves a boiled egg, banana and mango chutney to accompany this curry, but I think it’s best served simply as it is.

We were supposed to take a picture of it after we’d had dinner but my wife and mother loved this so much, they gobbled the whole lot!

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