Difficulty: Medium - experience needed
Dietary guidance: g
8 cheltenham beetroots
1 hispy cabbage
smoked bacon, like ventreche or alsace bacon
1kg chicken carcass
1 bulb of garlic
1/2 bunch of thyme
4 bay leaves
â€¢ To prepare the grouse-
â€¢ Cut of the wings and the head.
â€¢ Pull out giblets from the cavity.
â€¢ Keep the heart, kidney and liver for sauce.
â€¢ Cut off the neck bone.
â€¢ Burn the feathers.
â€¢ To make a sauce-
â€¢ First roast the chicken bones until golden, add vegetables and when they are golden add water until just covered.
â€¢ Cook slowly simmering for 2 hours. Pass through the fine sieve and reduce until only a 1/3 is left.
â€¢ Wrap the beetroot with thyme, crushed clove of garlic, bay leaf and splash of oil in tin foil.
â€¢ Bake the Cheltenham beetroots in the oven for 1 hour.
â€¢ When cooked and hot, peel the beetroots and put them on side.
â€¢ Cut hispy cabbage into thin slice.
â€¢ Cut bacon with mandolin thinly and cook it in oven at 180°c for 10 minutes until crispy.
â€¢ Cook the grouse for 11 minutes in the oven at 180°c and leave it to rest for 10 minutes.
â€¢ Take reduced chicken jus and heat it up.
â€¢ Add the heart, liver and the kidney and cook it with the sauce for 5 minute the pass it through a fine sieve.
â€¢ Quickly blanch cabbage in salted boiling water for 1 minute and drain. Warm it up in butter.
â€¢ Put it in the middle of the plate, add warm beetroot next to it.
â€¢ Brown the grouse in a pan with butter until golden.
â€¢ You can serve the bird whole or you can take of the legs and the breast and re-arrange it.
â€¢ Put crispy bacon on a plate and sauce it. serve immediately