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Ingredients.
1 grouse
Oil for frying
Sprig of sage leaves
Risotto.
230g fresh peas
240g risotto rice
1.5l of vegetable stock (may not all be needed)
250ml white wine
1 large onion finely chopped
1 clove of garlic minced
40g Parmesan cheese
For the risotto.
Sweat the onion and garlic in a little butter until translucent.
Put the stock in a separate pan to heat up.
Turn up the heat to medium and add in the risotto rice to the onion and cook for 1 minuet stirring consistently.
Add in the wine and cook until the rice has absorbed the wine.
Stir in the stock a little at a time each time letting the rice absorb the stock before adding more, stirring consistently until the risotto is tender, you may not need all the stock.
Blanch the peas before stirring into the risotto with the parmesan at the end and leave it to stand for a couple minutes before serving.
For the grouse rub with some oil over the bird and season with salt and pepper then sear in a hot pan.
Sit the grouse on a spring of sage and put in a hot oven for 5 minutes (approx 220) then turn down to a moderate oven for 10 minutes (approx 180).
Allow to rest for 5 minutes before removing the breast and leg to serve.
I would start cooking the grouse when you get the the stage of adding in the risotto rice to the onions so everything comes together at the end.
