Roasted Grouse, Beetroot & Cabbage

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Whole roasted grouse, served with Cheltenham beetroot, Hispi cabbage & crispy bacon.
The earthiness of vegetables compliment the birds during the early part of the season. A chocolate & port reduction is added to the plate just before serving the grouse.

Difficulty: Medium - experience needed
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: g 

Tags: main · starter · chocolate · cabbage · seasonal · beetroot · glorious · grouse · twelth ·

Ingredients

4 grouse
8 cheltenham beetroots
1 hispy cabbage
smoked bacon, like ventreche or alsace bacon
1kg chicken carcass
1 onion
2 carrots
1 bulb of garlic
1/2 bunch of thyme
4 bay leaves

Method

• To prepare the grouse-
• Cut of the wings and the head.
• Pull out giblets from the cavity.
• Keep the heart, kidney and liver for sauce.
• Cut off the neck bone.
• Burn the feathers.

• To make a sauce-
• First roast the chicken bones until golden, add vegetables and when they are golden add water until just covered.
• Cook slowly simmering for 2 hours. Pass through the fine sieve and reduce until only a 1/3 is left.

• Wrap the beetroot with thyme, crushed clove of garlic, bay leaf and splash of oil in tin foil.
• Bake the Cheltenham beetroots in the oven for 1 hour.
• When cooked and hot, peel the beetroots and put them on side.
• Cut hispy cabbage into thin slice.
• Cut bacon with mandolin thinly and cook it in oven at 180°c for 10 minutes until crispy.

• Cook the grouse for 11 minutes in the oven at 180°c and leave it to rest for 10 minutes.
• Take reduced chicken jus and heat it up.
• Add the heart, liver and the kidney and cook it with the sauce for 5 minute the pass it through a fine sieve.
• Quickly blanch cabbage in salted boiling water for 1 minute and drain. Warm it up in butter.
• Put it in the middle of the plate, add warm beetroot next to it.
• Brown the grouse in a pan with butter until golden.
• You can serve the bird whole or you can take of the legs and the breast and re-arrange it.
• Put crispy bacon on a plate and sauce it. serve immediately

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