Stuffed grouse with madeira

Stuffed grouse with madeira

Deep South
Andy Sewell

Madeira has a long history in the South. The sweet brown liquor, reduced down, pairs well with the gamy f lavour of the birds, cut through by the spicy andouille sausage.


Quantity Ingredient
4 grouse, cleaned inside and out
30g salted butter
2 tablespoons vegetable oil

For the dirty rice:

Quantity Ingredient
200g anson mills laurel-aged carolina gold rice
a knob unsalted butter
3 tablespoons lard
100g chicken livers, minced
100g chicken hearts, minced
1 garlic clove, crushed
75g see method for ingredients, cut into small dice
see method for ingredients
or tabasco sauce
50g spring onions, finely chopped
sea salt

For the Madeira sauce:

Quantity Ingredient
50g unsalted butter
200g poultry or game bird bones or trimmings
2 sprigs thyme
50g garlic cloves, crushed
100g shallots, sliced
350ml 10-year madeira doce
1 litre see method for ingredients, preferably grouse or pheasant


  1. Cook the rice in boiling salted water for 10 minutes, until tender. Drain and rinse under cool running water. Add the butter, then spread out on a tray to cool.
  2. Heat the lard in a frying pan until it just starts to smoke. Add the livers, hearts and garlic, season with salt and cook until done but still slightly pink. Stir in the rice and andouille and continue to sauté over a high heat for a minute or two, stirring constantly. Adjust the seasoning with hot pepper vinegar or Tabasco and salt, then fold in the spring onions. Leave to cool.
  3. For the Madeira sauce, heat the butter in a heavy-based pan until foaming, add the meat bones or trimmings, plus the thyme, garlic and shallots, and cook until golden. Pour off the fat, then add the Madeira, stirring and scraping the base of the pan with a wooden spoon. Add the game stock and cook at a low simmer for 45 minutes. Strain the stock into a clean pan and simmer until glossy and reduced to a light coating consistency. Adjust the seasoning if necessary.
  4. Rub the cavities with the salted butter. From the neck end, gently run your fingers between the skin and breast to create a pocket and stuff with the rice until the skin is just taut. Truss the birds with butcher’s string and leave to sit at room temperature for 30 minutes before cooking.
  5. Heat the vegetable oil in a large ovenproof frying pan over a medium heat. Colour the birds on the leg side first, then the breasts. Set the birds on their backs and place in an oven heated to 180°C. Roast for 8–10 minutes or until the internal temperature measures 55°C on a meat thermometer. Remove and leave to rest for 8–10 minutes. Serve with the sauce poured around.
Southern cooking
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