ROAST GROUSE WITH BLACKCURRANT & BEETROOT SAUCE
Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot
Provided by Gerard Baker
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 19
Steps:
- First make the stock for the sauce: place a large saucepan over a medium-high heat. When it is hot, melt the butter with the sunflower oil. Add the grouse legs and brown in the pan for 4-5 mins, turning regularly. Add the shallot, bay leaf, thyme and whisky, and reduce the heat. Allow any liquid to evaporate, then add the chicken stock. Press the legs down in the stock so that they are all covered. Reduce the heat to a bare simmer and cook gently for 1 hr.
- Discard the legs. Strain the stock into a clean pan and reduce, over a medium heat, until you have about 300ml. Allow this to cool, then cover and chill if not using immediately. Can be done a day ahead up to this stage. You can finish the sauce once the grouse are cooked.
- Clean the grouse: remove any remaining feathers, and rinse the birds inside and out with cold water. Pat them dry with kitchen paper. Divide the butter between the cavities of the birds, and add to each a thyme sprig and some chopped shallot. Season the birds inside and out, and wrap a slice of pancetta over the top of each bird. The birds are now ready to cook, but can be chilled for several hours if necessary - allow them to come to room temperature before you cook them (this will take 1 hr or so).
- Heat oven to 220C/200C fan/gas 7. Place the grouse in a roomy roasting tin and the buttered slices of bread on a baking tray - they will toast at the same time as the grouse cook. To cook the grouse to medium, put in the oven for 18-20 mins. Keep an eye on the toasts and remove them when they are golden brown. The grouse are cooked when the breasts feel firm to the touch. If you have a cooking thermometer, cook them so that the thickest part of the breast, just above the wing, registers 55C.
- Remove the birds from the oven. Place each on a piece of the buttered toast to absorb any juices that drain from the birds. Cover loosely with a piece of foil and leave to rest for 10 mins while you finish the sauce.
- Put the roasting tin on the heat and, when it is warm, add the grouse stock. Let it simmer, scraping the juices from the bottom so that they dissolve in the stock. Add the redcurrant jelly, blackcurrants, beetroot, and finally the cassis. Simmer the sauce for 3-4 mins, then remove from the heat and season to taste. Serve the grouse on heated plates with a little sauce drizzled around, and some buttered spinach, if you like.
Nutrition Facts : Calories 614 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 1.9 milligram of sodium
ROAST GROUSE WITH RED WINE GRAVY
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
- Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
- Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
- Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.
Nutrition Facts : Calories 534 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
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