Grouse and pearl barley broth

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Half Hour Meals

The Glorious 12th has arrived, i.e. shooting grouse.

At this time of year, I hate to see the carcasses of game birds being scraped off the plates into the bin; you’d be surprised how much meat you can retrieve from a supposedly finished carcass, especially if your guests haven’t got their hands dirty and picked the birds.

carcasses from 4 grouse, chopped into 4 or 5 pieces
1 small onion, peeled, halved and roughly chopped
1 medium carrot, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
a couple of sprigs of thyme
4 juniper berries
1 tbsp vegetable oil
a good knob of butter
1 tbsp flour
1 tsp tomato purée
2 litres chicken stock
salt and freshly ground black pepper
50g pearl barley, soaked for a couple hours in cold water
1 small leek, trimmed, cut into rough 1cm squares and washed
60-80g seasonal wild mushrooms, cleaned and sliced or halved

Heat the vegetable oil in a large, heavy-based saucepan and fry the grouse carcasses, onion, carrot and garlic on a high heat for 3-4 minutes, stirring every so often until lightly coloured. Add the thyme, juniper, butter and flour and stir well for a minute or so; then add the tomato purée. Slowly stir in the chicken stock, bring to the boil, season and simmer gently for an hour.

Related:

Roast grouse with creamed lentils

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