Grouse Soup

By Corey MacDonald

Archive note: the original Forest & Field Meat page heads this entry “Venison Stock”, but the ingredient list and every direction are for grouse soup. It is titled Grouse Soup here so the migrated recipe can be found accurately, while preserving the original heading discrepancy in this note.

Ingredients

• 2 grouse
• 6 L chicken stock (or vegetable)
• 1 squash, cubed
• 5 fist-sized potatoes
• 1/2 dozen carrots
• 3-4 large chopped garlic cloves
• 1 sweet onion
• 1/3 high-heat cooking oil (grapeseed, canola or sunflower - source does not state a unit; enough to coat the bottom of the pot)
• 1 tbsp flour (for roux)
• Salt and pepper, to taste

Brine

• 1/2 cup salt
• 8 cups water

Savoury herb bundle

• Thyme
• Sage
• Rosemary
• Chives
• Oregano

Meat brine and preparation

1. Brine grouse for anywhere between 8-36 hours. The archived recipe describes the brine as 1 part salt to 16 parts water.
2. Roast grouse for about 20 minutes over fire, rubbed with any spice mixture of your preference.
3. Ensure the meat is cut into smaller pieces for soup.

Soup steps

1. Coat the bottom of the pot with cooking oil. On medium-high heat, saute onion and carrot until they begin to change colour, then add garlic and cook for another minute. If using dry herbs, add them at the same time as the garlic.
2. Add chicken stock, salt and pepper to taste.
3. Add cubed squash, potatoes and the fresh herb bundle.
4. Bring soup to a boil, then simmer for at least 1/2 hour.
5. While the soup is simmering, make the roux: heat 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in 3-1/2 tablespoons flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.
6. Add the roux to thicken the soup.
7. Add roasted grouse pieces and let simmer for 10-15 minutes.
8. Remove from heat and let sit 5-10 minutes before serving.

The archived ingredient list says 1 tbsp flour (for roux), while the roux directions specify 3-1/2 tablespoons flour. Both amounts are preserved here rather than silently choosing one.