Roast grouse with blackcurrant & beetroot sauce

Roast grouse with blackcurrant & beetroot sauce

PREP: 40 MINS
COOK: 1 HR40 MINS
MORE EFFORT
SERVES 4

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Ingredients

 

4 young grouse, legs removed and reserved

50g unsalted butter

4 thyme sprigs

1 large or 2 small shallots, finely chopped

4 slices pancetta

4 slices white country bread, buttered

buttered spinach, to serve (optional)

For the sauce

1 tbsp unsalted butter
1 tbsp sunflower oil
8 grouse
legs (see above)
1 shallot, chopped
1 bay leaf
1 thyme sprig
2 tbsp whisky
600ml chicken stock
1 tbsp redcurrant jelly
50g blackcurrant, topped and tailed
50g cooked beetroot, coarsely grated
1 tbsp crème de cassis

Method

1. 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.

 

2. 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.

 

3. 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).

 

4. 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.

 

5. 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.

 

6. 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.


Roast grouse with blackcurrant & beetroot sauce
Print Recipe
Roast grouse with blackcurrant & beetroot sauce
Print Recipe
Ingredients
For the sauce
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Marrow chutney

Marrow chutney

PREP: 40 MINS

COOK: 25 MINS

MORE EFFORT

MAKES ABOUT 4 X 450G JARS

What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

kcal 33

Sugars 7g

Fat 0g

Fibre 0g

Saturates 0g

Protein 0g

Carbs 7g

Salt 0.2g

Ingredients

 

  • 1½ kg/3lb 5 oz marrow, peeled and deseeded
  • 225g shallot, sliced
  • 225g apple, peeled, cored and sliced
  • 225g sultana

 

 

  • 2cm piece ginger, finely chopped
  • 225g demerara sugar
  • 850ml malt vinegar
  • 12 black peppercorns

Method

1. Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.

2. Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.

3. Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.


Marrow chutney
Print Recipe
Marrow chutney
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe