Jólarjúpa með Berjasósu; Christmas Grouse with Berry Sauce Recipe


  • 4 (8-oz.) grouse or partridge
  • 2 tbsp. olive oil
  • 1 carrot, roughly chopped
  • 8 cups chicken stock
  • 12 cups dried blueberries
  • 12 cups fresh blueberries
  • 14 tsp. dried thyme
  • 2 bay leaves
  • 14 cups heavy cream
  • 4 tbsp. unsalted butter, cubed and chilled
  • Kosher salt and freshly ground black pepper, to taste


  1. Remove breasts from partridges, leaving bones attached to carcasses. Discard skin; chill breasts. Chop carcasses. Heat oil in an 8-qt. saucepan over medium-high. Cook carcasses until browned, 6–8 minutes. Add carrot; cook until soft, 5–7 minutes. Add stock, dried and fresh blueberries, thyme, and bay leaves; boil. Reduce heat to medium-high; cook, skimming fat as needed, until reduced by half, about 1 hour. Strain stock and return to pan; simmer until reduced to 1 cup, 20–22 minutes. Simmer cream in a 1-qt. saucepan until reduced by half, 8–10 minutes; whisk into stock. Remove from heat; whisk in 2 tbsp. butter, salt, and pepper. Keep sauce warm.
  2. Melt remaining butter in a 12″ skillet over medium-high. Season reserved breasts with salt and pepper. Cook, flipping once, until browned and an instant-read thermometer inserted into the thickest part of the breast reads 130°, 3–4 minutes. Slice breasts; spoon sauce over the top.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Check them out for more great ideas!

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