Roast grouse, a culinary jewel of the British Isles, is a dish that evokes images of crackling autumn leaves and crackling fires. This classic game bird, prized for its delicate flavour and tender texture, deserves a preparation worthy of its reputation. The rich, earthy taste of grouse is beautifully complemented by the traditional accompaniments we’ll explore today – a decadent game sauce and a creamy, comforting bread sauce. Forget dry, overcooked poultry; this recipe delivers perfectly roasted grouse with juicy meat and crisp skin. The intense flavour is a testament to the bird's wild upbringing, making it a truly special occasion meal.
This recipe isn't just about the grouse itself; it's about crafting a complete sensory experience. From the careful preparation of the bird to the rich, complex flavours of the accompanying sauces, each element contributes to a dish that’s both elegant and satisfying. Ready to elevate your game cooking? Let's dive into the step-by-step instructions and create a truly unforgettable roast grouse dinner.
Tools Needed
- Pan
- Oven
- Blender
Ingredients
- Grouse
- Butter
- Shallots
- Garlic
- Thyme
- Port
- Chicken Stock
- Duck Liver
- Brioche Toast
- Onion Puree
- Cream
- Breadcrumbs
- Potatoes
- Oil
Step-by-Step Instructions
Step 1. Prepare the Grouse and Game Sauce Components
- Remove the legs and breasts from the grouse. Butcher the legs, removing the five bones.
- Slow cook the grouse legs in a pan with butter, caramelized shallots, garlic, and thyme. Deglaze with port and chicken stock; braise for about 1.5 hours until tender.
- Mix the grouse hearts and livers with a port and chicken stock reduction, pan-fried duck liver, and blend until smooth.
- Sauté shallots in oil and butter with thyme, deglaze with chicken stock, and reduce.
- Caramelize onions in butter and cream.
Step 2. Cook the Grouse Breasts and Prepare Accompaniments
- Pan-roast the grouse breasts until nicely caramelized, then finish cooking in the oven for a couple of minutes until medium-rare. Rest for 2-3 minutes.
- Combine onions, cloves, and milk; blend and mix with breadcrumbs. Finish with crispy fried bread crumbs.
- Cut potatoes and fry traditionally.
Step 3. Assemble and Serve
- Plate the grouse breasts on onion puree, top with the braised legs, game sauce, and bread sauce. Serve with game chips.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Keep the grouse breasts medium-rare for optimal flavor and tenderness.
- The bread sauce adds a lovely sweetness that complements the gamey flavor of the grouse.
Nutrition
- Calories: 600-800
- Fat: 40-55g
- Carbs: 25-40g
- Protein: 40-50g
FAQs
1. Where can I buy grouse?
Grouse is a game bird, so you'll likely find it at specialty butchers, game dealers, or farmers' markets, especially during hunting season. Check online or call ahead to confirm availability.
2. Can I substitute other birds for grouse?
While grouse has a unique flavour, you could try substituting with pheasant or partridge. However, the cooking time may need adjusting.
3. How far in advance can I prepare the game sauce and bread sauce?
Both sauces can be made a day ahead of time and reheated gently before serving. This allows you to focus on roasting the grouse on the day.
This roast grouse recipe, complete with its rich game sauce and creamy bread sauce, delivers a truly memorable dining experience. The combination of perfectly cooked bird and flavourful accompaniments is sure to impress your guests. Enjoy the fruits of your labour – a taste of tradition elevated to perfection.