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5.0 from 6 votes

Grouse Salad with Barley and Tomatoes

The cooking method you use for this recipe also happens to make a great broth. If you have time, use this broth to cook the barley. If not, cook the barley in some chicken broth and reserve your grouse broth for another time. This salad is best served at room temperature. And while it does keep for several days in the fridge, my advice would be to keep the tomatoes separate if you plan on storing this salad -- tomatoes hate refrigeration, so you will be better off adding them right when you serve.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 people
Calories: 585 kcal
Course: Appetizer , Lunch
Cuisine: American

Ingredients

GROUSE BROTH
  • 2 grouse, 2 pheasants or 2 pounds chicken thighs
  • 2 carrots, peeled and chopped
  • 1 large onion, chopped, about 2 cups
  • 2 celery stalks, chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon crushed juniper (optional)
  • 2 bay leaves
  • 2 teaspoons dried marjoram or oregano
  • salt
SALAD
  • 2 cups barley
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons malt or cider vinegar
  • 1/4 cup sunflower or squash seed oil
  • 1 pound cherry tomatoes, sliced in half

Instructions

    Cup of Yum
  1. In a large pot, cover the grouse with 2 quarts cool water. Cover the pot and bring it to a simmer over medium-high heat. Skim any scum that floats to the surface. Add the the carrot, onion, celery, thyme, juniper, bay leaves and marjoram and salt to taste. Simmer gently -- do not boil -- for 20 minutes.
  2. Remove the grouse and cut the breast meat off them. Return the rest of the grouse to the pot and simmer another hour. While the grouse stock is simmering, shred the grouse breast meat, moisten it with a little sunflower oil and set aside.
  3. Turn off the heat and remove the grouse. Pick the meat off the legs and any remaining meat from the carcass and set in the bowl with the breast meat. Strain the stock through a fine-mesh strainer into another pot.
  4. Bring the pot of strained grouse stock to a boil and add the barley, along with a pinch of salt. Turn the heat down to a simmer and cook until the barley is tender, about 30 minutes. Drain the barley and put it into a large bowl.
  5. Add the grouse meat to the bowl with the barley, along with the fresh sage and rosemary. Mix in the tomatoes, sunflower oil and the malt vinegar and add salt and black pepper to taste. Serve with a light red wine, a dry rose or a malty beer.

Nutrition Information

Calories 585kcal (29%) Carbohydrates 54g (18%) Protein 51g (102%) Fat 18g (28%) Saturated Fat 1g (5%) Sodium 122mg (5%) Potassium 1209mg (35%) Fiber 13g (52%) Sugar 4g (8%) Vitamin A 3871IU (77%) Vitamin C 21mg (23%) Calcium 105mg (11%) Iron 14mg (78%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 585

% Daily Value*

Calories 585kcal 29%
Carbohydrates 54g 18%
Protein 51g 102%
Fat 18g 28%
Saturated Fat 1g 5%
Sodium 122mg 5%
Potassium 1209mg 26%
Fiber 13g 52%
Sugar 4g 8%
Vitamin A 3871IU 77%
Vitamin C 21mg 23%
Calcium 105mg 11%
Iron 14mg 78%

* Percent Daily Values are based on a 2,000 calorie diet.