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Cooking With Game

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


    Poached and roasted grouse.

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    Join date : 2008-09-14
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    Location : Bridgwater, Somerset.

    Poached and roasted grouse. Empty Poached and roasted grouse.

    Post  Admin Sun Jan 12, 2014 8:53 pm

    Serves 2.

    Ingredients
    • 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


    Method
    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 Fri Mar 29, 2024 8:27 am