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Sous Vide Grouse Leg Lollies | Recipe by sousvidetools.com

Crispy Grouse Leg Lollies, cooked Sous Vide with Sloe Gin and Hibiscus Jam

Crispy Grouse Leg Lollies, cooked Sous Vide with Sloe Gin and Hibiscus Jam Game
  • COOK TIME: 8 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult


  • 1 Cup Packed Light-Brown Sugar
  • 2 Tablespoons Worcestershire Sauce
  • 2 tsp Crushed Juniper Berries
  • 2 tsp Crushed Pepper Corns
  • 2 tsp Chopped Thyme
  • 2 Tablespoons Cider Vinegar
  • Coarse Salt and Ground Pepper
  • 20 Grouse Legs, thigh bone removed, thigh folded
  • 100mls Sloe Gin
  • 3 tsp Hibiscus Flowers
  • Zest 1 Orange
  • Ultratex to Thicken




This recipe is a quirky way of serving the grouse leg as a snack, canapé or as a delicious tasty morsel.


  1. In a medium bowl, whisk together the ketchup, sugar, Worcestershire sauce and vinegar. Season with salt, juniper, thyme and pepper
  2. Marinade the grouse legs overnight in the fridge
  3. Place the grouse and marinade into a vacuum pouch and seal. Cook sous vide in a preheated water bath at 75 degrees for 6-8 hours
  4. In a saucepan place the sloe gin, hibiscus, castor sugar and orange zest. Gently simmer then pass through a sieve and set aside to cool
  5. When cool thicken the sloe gin with Ultratex until the consistency is jam like
  6. Preheat the oven to 220 degrees and take the grouse from the bag. Place on a wire rack and roast in the oven for 10 minutes to crisp up
  7. To serve, stand the grouse legs up and serve with a dipping pot of the jam

Chef’s Tip –

This simple recipe can be changed by adding a bbq marinade to the bag.

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