Go Back
PRINT RECIPE

Willow Grouse with Pink Peppercorn Sauce

A Finnish recipe with an herbal blue cheese sauce, is a great addition for your holiday buffet
Author: GalleyPirate

Ingredients

  • 6 Partridge breasts (can be substituted with 3 skinless, boneless chicken breasts)
  • 3 tbsp Butter
  • Salt and pepper

Sauce

  • 2 tbsp butter
  • 3 shallots, finely chopped
  • 1 large sprig of rosemary
  • 1 large sprig of thyme
  • 6-8 juniper berries
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1/4 cup crumbled blue cheese
  • 1 1/2 cups heavy cream
  • 1 1/2 tbsp Cognac
  • 1+ tbsp pink peppercorns, crushed

Instructions

  • Sweat the onion in butter. Add the juniper berries, rosemary and thyme springs. Sauté for a minute of two. Add the flour and combine.
  • Add the chicken broth and blue cheese. Simmer for 20 minutes stirring frequently.
  • Strain the sauce and return to the pan. Add the cream and bring to a simmer.
  • Add the cognac and pink peppercorns. Set aside.
  • Pre-heat your galley oven to 350º. Brown the breasts in butter then finish off by roasting them in the oven for about 8-10 minutes. (more if the breasts are bone-in)