- 2 grouse crowns
- Vegetable oil
- Butter
- 100g girolles
- 1 teaspoon chopped chives
- 1 teaspoon chopped chervil
- 1 teaspoon finely chopped shallot
- Squeeze lemon juice
- 8 Fresh sweet chestnuts
- Sauce:
- 350ml True foods brown chicken stock
- 350ml True Foods reduced veal stock
- Carcass from the roasted birds
- 1 stick celery (diced)
- ½ sweet Italian onion (diced)
- ½ teaspoon buckwheat kasha
- 5 juniper berries
- Olive oil
- Butter
- 200ml red wine
- Sprig thyme
- ½ bay leaf
- Jelly:
- First stage
- 750g hawthorn berries
- 250g crab apples
- 150g dog rosehips
- 1kg sugar
- 2lt water
- Second stage:
- 500g juice
- 375g sugar
- Third stage:
- 200g syrup
- 2 leaves bloomed gelatine
Glazed grouse, hawthorn berry, crab apple and rosehip jelly, girolles, chestnuts, groused sauce
Alyn Williams
7th December 2016
Glazed grouse, hawthorn berry, crab apple and rosehip jelly, girolles, chestnuts, groused sauce
Grouse is a rich and delicious meat, so it's no wonder grouse recipes are so varied in style and flavour. Take a look at the following Glazed grouse, hawthorn berry, crab apple and rosehip jelly, girolles, chestnuts, groused sauce recipe as tried and tested by our professional chefs. Serves 4.
Ingredients
Method
First make the jelly: Put all of stage one into a pan, bring to the boil then turn down to a simmer for 1 hour.
Push the pulp of the fruit through a chinois being sure not to crack the stones and to then discard the stones once strained
Strain the juice through a double muslin cloth
Weigh the juice and mix stage two.
Stir over a low heat until the sugar has dissolved
Turn the heat up and lightly boil for 2 minutes without stirring.
Weigh out 200g and add the bloomed gelatine
Jar up, sterilise & refrigerate until needed
Season the birds inside and out then roast the grouse: in a pan with the oil and foaming butter until cooked to you desired degree. I prefer to cook my grouse a little further than pink.
Rest the birds in a warm place for 10-15 minutes
before removing the breasts.
Roll the breasts in the butter used for cooking and reserve in a warm place
Make the sauce: cut up the carcass. Heat a little olive oil and butter in a pan, cook the kasha and juniper berries until toasted. Add the vegetables, season lightly with salt and roast until light golden brown.
Add the chopped carcass and continue to roast in
the pan for a further 5 minutes. Herbs followed by the wine. Simmer until the wine has reduced to a glaze. Add the stocks and cook at a simmer for 20
minutes.
Pass the sauce through a fine sieve and then a
muslin cloth. Return to a pan and reduce until it has started to thicken.
Remove the skins from the grouse breasts. Heat a
little butter in a hot pan and place in the breasts, pour some of the sauce and baste until the breasts are nicely glazed, remove from the pan and season with a little Malden salt.
Peel the chestnuts from their shell and then gently scrape away the fine skin from the nut. Thinly slice using a Japanese mandolin slicer, reserve the slice chestnut in cold water
Wash, slice and sautee the mushrooms in a little
hot olive oil, add the shallots, herbs and a little lemon juice.
Spoon a pile of the mushrooms onto the plate,
put the grouse breast on top and then cover with the sliced chestnuts
Simply place a spoonful of the jelly beside the
bird.
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