Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Poached and roasted grouse.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Poached and roasted grouse.

    Post  Admin on Sun Jan 12, 2014 8:53 pm

    Serves 2.

    2 sprigs thyme
    1 sprigs rosemary
    5 white peppercorns
    2 cloves garlic, crushed
    1 shallot, finely sliced
    1 litres roast chicken stock
    150 g pine kernels
    150 g pistachio nuts
    4 juniper berries
    2 matchstick-lengths cinnamon sticks
    1 tsp blackberry jelly
    2 florets cauliflower
    splashes sherry vinegar
    75 g fresh blackberries
    splashes blackberry vinegar
    thyme salt, for seasoning
    butter, for frying
    50 g small young shoots of watercress, picked and washed
    dark chocolate, for serving

    1. Preheat oven to 180C/gas 4.

    2. Debone the grouse and set the supremes aside (the carcass and legs will be used for stock).

    3. Put the carcasses into a roasting pan with one sprig of thyme, the rosemary, peppercorns, garlic and shallot and roast for 30-45 minutes until golden brown. Remove the carcasses, then strain and reserve any solids left in the pan.

    4. Put the carcasses and reserved solids into a large saucepan and cover with the chicken stock. Simmer gently for 2 hours, then strain through a finer sieve. Check the consistency you should have a light sauce. Return it to a clean pan and reduce further, if necessary.

    5. Using a mandolin, shave the raw cauliflower florets finely into a bowl. Add a splash of sherry vinegar and leave the cauliflower to pickle slightly for about 1 hour.

    6. Steep the blackberries in a splash of blackberry vinegar and leave to macerate for 1 hour.

    7. Put the nuts in a pressure cooker with the remaining thyme, juniper and cinnamon. Pour over the reduced stock and add the blackberry jelly. Pressure cook for 15 minutes.

    8. Poach the grouse supremes in a vacuum bag in a water bath set at 52C for 12 minutes. Open the bag and pat the supremes dry. Rub thyme salt into the skin.

    9. Heat a little butter in a heavy-based pan until foaming, then fry-roast the supremes, skin side down, until crisp. Rest for 2 minutes before slicing.

    10. To serve, put the warm braised nuts in a large bowl, arrange slices of grouse on and around the nuts, scatter with shaved pickled cauliflower, add a few soaked blackberries, scatter some watercress around the dish and finish with a grating of bitter chocolate.

      Current date/time is Sun Jul 22, 2018 1:54 pm