Firstly the Grouse is plucked. Then head, neck, wings, legs and wishbones removed.
The legs are coloured in a frying pan with a little oil and cooked in the 500ml of stock, red wine, carrot, celery, onion and 1 bouquet garni for 2 hours until very tender. The meat is flaked down and put to one side for later. The remaining stock is reduced down slowly, skimming the fat off all the way as it reduces down.
Season the Grouse crown and cook on the rotisserie or in a pre-heated oven at 210 ºc for 9 minutes or until cooked, then rest it somewhere
warm for a further 9 minutes.
To make the chocolate crumble bring together dry ingredients and stir in the melted butter until mixture looks like breadcrumbs. Bake on a lined tray at 150ºc for 15 mins and allow to cool. Chop the hazelnuts finely and mix evenly through the crumble.
To cook the lentils sweat the shallot, carrot and celeriac in the smoked butter. Add the other 500ml of stock and bouquet grain and cook until just tender, and the stock and butter reduced to a glaze. Add the parsley and flaked Grouse leg to finish.
To make the bread sauce bring the milk, cream, butter, onion, bay leaf and spices up to the boil. Pull the pan off the heat and leave to infuse for half an hour. Strain the mixture into another pan, return to the heat and add the breadcrumbs. Cook out until thickened up, check the seasoning
and finish with grated nutmeg.
For the game chips cut the potatoes on a mandolin using the crinkled blade. Turn the potato 90 degrees after each slice and adjust the thickness of the mandolin so makes a 'cross cross' pattern. Blanch the chips in salt water first and dry. Fry the chips at 180ºc in a deep fryer, stirring continuously until they are golden and crispy. Drain on paper
and season with salt.
Cook the Girolles in a frying pan in a butter emulsion until tender, season and drain on paper.
To serve carve the breasts off the Grouse and brush with some of the sauce, then sprinkle on the chocolate crumble. Divide the lentils between two plates and place one breast on top of each. Arrange the girolles, blackberries and chervil sprigs around the outside. Finish the sauce with a good splash of a full bodied red wine and drizzle some around the plate. Serve the game chips and bread sauce on the side.