Grouse stew

serves 4
ingredients
1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1⁄4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped
plum tomatoes
salt and freshly ground
black pepper
• Roll the grouse pieces in the flour
seasoned with salt and pepper.
Melt the butter in a large heavy
frying pan, and brown the grouse
on all sides.
• Put the grouse and all the other
ingredients except the tomatoes in
a large casserole dish. Add the
boiling water, then cover and
simmer for 11⁄2–2 hours. Add the
tomatoes and continue to simmer
for a further 1 hour. Serve hot.