Make Grouse You Say!
Game dishes are most closely associated with autumn and winter. This roast grouse recipe is best served when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully. Don't let the complexity of the recipe scare you away...You can do it! Read the recipe from start to finish. Purchase all the ingredients that you need. Prep everything that needs to be prepped and have it all in order (mise en place). Cook and enjoy what you are about to create!
Roast Grouse with Blackberries
and Port Wine Jus
Ingredients
Grouse
4 grouse
16 oz. Duck fat
1 tbsp of butter
1 tbsp of olive oil
Salt
Pepper
Sauce
4 oz. of olive oil
4 oz. of butter
2 shallots
2 garlic cloves
2 flat mushrooms (Portobella)
1 cup of port
4 sprigs of fresh thyme
1 cup of blackberries
1 cup of chicken stock
10 oz. of veal jus
Potato Galettes
3 large potatoes
Salt
Pepper
1/2 cup of seasoned flour
2 eggs beaten
1 cup of breadcrumbs
Cabbage
1 savoy cabbage
1 tbsp of butter
Salt
Pepper
Blackberries
24 blackberries for garnish
Prepare the Grouse
Remove the legs and wings from birds. Separate the thigh from the drum stick by cutting through joint. Remove the intestines (if cooking unprepared grouse), reserving the hearts and livers.
Cut out the spine, crop and wish-bone so that you are left with the crown i.e. the breasts on the bone.
Place the thighs in a pan with the duck fat and confit* slowly over a very low heat for an hour or until the meat is tender. Remove the meat from the thigh, making sure there is no bone in the meat.
Prepare the Sauce
Put the olive oil and butter into a pan. When it starts to foam add the drum sticks, wings and spine bone from the bird and slowly caramelize.
Add the sliced shallots and garlic, cook until soft then add the sliced mushrooms. Cook until the water in the mushrooms has evaporated and they start to caramelize. Remove the grouse bones.
Drain the fat from the pan, deglaze with the port and add the grouse bones back to the pan with the thyme and fresh blackberries.
Boil until the bones become glazed then add the chicken stock and jus bring up to the boil and skim. Cook slowly for 20 minutes then pass through a fine chinoise** lined with four layers of muslin cloth into a clean pan. Bring up to the boil and reduce, skimming all of the time until you achieve a light syrupy consistency
Prepare the Potato Galettes
Bake the potatoes until soft. Scoop the centers out and set aside.
Sauté the livers and hearts in a little olive oil and then chop to a smooth paste along with the confit thigh meat.
Mix the potato into the paste meat a little at a time until you get the taste you require (it can be quite strong). Season with salt and pepper, then form into four round discs approximately and 1/2 inch thick. Allow to set in the fridge
Put the flour, egg and breadcrumbs on three separate plates. Coat the set (refrigerated) potato discs first in the flour, then the egg and finally the breadcrumbs. Set aside
Prepare the Cabbage
Remove the dark green outer leaves from the cabbage and discard. Remove the tender green leaves and cut out the stalk. Slice the leaves very thinly then place into boiling salted water until tender and then straight into iced water. Set aside
Prepare the Grouse Breast
Heat the olive oil and butter in a hot pan, season the grouse with salt and pepper and seal all over until golden brown. Transfer to the oven and cook at 350ºF for 4-8 minutes depending on the size of the bird. Leave to rest in a warm place
In the meantime, cook the potato galette in a deep fryer until golden brown and crispy
To serve, reheat the cabbage in a little butter and season with a little salt and pepper.
Place the blackberries into the sauce at the last minute just to warm through then remove breasts from bird and keep warm.
Plating
For each plate, place some of the cabbage in the center of the dish and place a galette on top. Arrange two grouse breasts on top of the galette, one on top of the other and arrange the six blackberries around cabbage.
Bring the sauce back up to the boil and check for consistency (you may want to whisk a little bit of butter into your sauce at this point just to smooth it out and make it shine ) then pour over and around the grouse and serve.
* Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying.
** Chinoise. A fine meshed strainer.
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