Grouse Soup With Cabbage

Ingredients

1 Grouse quartered

1 Tablespoon butter

1/2  Celery stick cut small

1 Shallots cut small

1 Shallot whole

1 Clove

200ml Red wine

400ml Veg stock

1 Tablespoon mushroom ketchup

2 Cups cabbage cut fine

2 Teaspoons cornflower

40ml Cold water

Salt and pepper to taste

Take the grouse and quarter and put into a saucepan and fry in the butter on a medium heat until lightly brown, then add the celery, onion and clove push into the whole shallot and cook for 3mins, then add the red wine and cook for 2mins, then add the stock and turn the heat down low and simmer for 20mins. Leaving the sauce pan on the heat remove the breast part of the grouse and with a fork remove the meat, then return the meat back to the saucepan, now remove the clove from the onion and break up the onion with the fork and return back to the saucepan with the mushroom ketchup and cabbage stir well. Mix well the cornflower with the cold water and add this to the saucepan bring to a boil stirring from time to time when just boiling turn down and add salt and pepper to taste and simmer for 15mins and serve.