A friend was clearing out her late uncle’s house and found a stack of old cookbooks this is my version of a recipe found in one of the books, just to prove everything old is new again!
Grouse with Plum Sauce
This wonderful sauce works really well with duck and partridge.
2 oven ready grouse
1 plum, stoned and chopped
3-5 tablespoons of the plum sauce as below.
First make the plum sauce.
Mix the 3-5 tbsp with the freshly chopped plum and set a side.
Pre heat oven to 200c
Put the grouse into a roasting tin and season with salt and pepper- inside and outside. Smear over a little butter and sunflower oil and roast for 10 minutes. Remove from the oven and spoon over the plum sauce and put back in the oven for another 10-15 minutes or until it is done to your liking and golden brown. Serve with basmati rice.
Savoury Plum Sauce
Makes approximately 500ml
Sterilize a glass jar or bottle and lid
450g ripe plums, stones removed
2 garlic cloves
1-2 dried chilli flakes
45ml soy sauce
6cm freshly grated ginger
1tbsp rice vinegar or sherry vinegar
50g soft Brown sugar
*¼ -½ tbsp salt- depending how salty the soy sauce is-taste the sauce before adding
Chuck everything into a food processor and chop until smooth.
Scrape into a stainless steel saucepan and bring to a boil then reduce and simmer for 30 minutes or until a spoon leaves a gap when pulled through.
Pour into jars and keep in the fridge for up to 3 months.