Roast Grouse With Cherry Sauce

15/01/2013 10:06

Ingredients

1 Grouse

200ml Red wine

80g Dried cherries

Pinch of cinnamon

1 Clove crushed

Lemon peel from 1/2 lemon

75g Tinned prunes cut small

1/2 Tin prune juice

Preheat a oven to 170c and 150c for fan ovens. Take the grouse and place in a oven tray with a little oil and cover with tin foil and put into the oven for 1 hour 30mins. Take a saucepan on a medium heat and pour in the red wine with the cherries, cinnamon, clove and lemon peel and cook for 5mins then turn down low and simmer for 20mins and stir from time to time then remove from the heat and cool for 10mins. After 10mins pour the sauce into a liquidiser and make smooth, then pour back into the saucepan with the prunes and prune juice and simmer on a low heat for 10mins. Remove the grouse from the oven and plate and pour the sauce over and serve.  

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