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Ingredients for four servings.
2 Grouse
250 ml Red Wine
500ml Chicken Stock
2 Shallots (roughly chopped)
2 Crushed Garlic Cloves
2 tbsp of butter
Glazed Carrots
16 Baby Carrots
2 tbsp Butter
2 tbsp Caster Sugar
12 Broccoli Florets
Dauphinoise Potatoes
8 Maris Piper potatoes
2 Garlic Cloves
300ml Double Cream
80g Gruyere Cheese
Grated Nutmeg
Salt and Pepper
Method
1. Prepare your grouse taking off the legs and wings, these can then be used to add flavor to your sauce.
2. Put a pan big enough to fit the grouse in on a medium to high heat and add the butter as the butter foams sear the grouse on all sides so it becomes a lovely golden brown. Then remove the grouse and put on a baking tray ready to go into the oven. Preheat the oven to 180c.
3. Deglaze the pan used to sear the grouse off with the wine and allow it to reduce by half adding the legs, wings, shallots and garlic and your stock and allow the sauce to slowly reduce (To serve strain the sauce) Meanwhile prepare your vegetables
4. For the potatoes peel and slice them thinly. Grease a oven proof dish with butter and rub the garlic all over the sides and base of the dish. Crush the other garlic into the cream and put into a pan.
5. Layer the potatoes with seasoning, nutmeg and gruyere cheese. Bring the pan of cream till it starts to bubble and take off the heat adding a dusting of nutmeg and seasoning before pouring over the potatoes.
6. Put the potato dish in the oven and allow it cook for 40 minutes turning it around half way through. It is cooked when a knife goes through the potatoes easily and is golden brown.
7. Half way through the cooking of the potatoes add the grouse to the oven and cook it for 10 minutes. Take it out of the oven allowing it to rest before serving.
8. Meanwhile bring a pan of salted water and blanch the carrots. To finish them off fry them in a pan with the butter and sugar and stir an till they are coated and warmed through.
9. Steam your broccoli for 4 minutes.
10. To assemble the dish carve the grouse into generous slices and arrange on the plate with the dauphinoise potatoes, carrots and broccoli finishing off with the red wine jus.
2 Grouse
250 ml Red Wine
500ml Chicken Stock
2 Shallots (roughly chopped)
2 Crushed Garlic Cloves
2 tbsp of butter
Glazed Carrots
16 Baby Carrots
2 tbsp Butter
2 tbsp Caster Sugar
12 Broccoli Florets
Dauphinoise Potatoes
8 Maris Piper potatoes
2 Garlic Cloves
300ml Double Cream
80g Gruyere Cheese
Grated Nutmeg
Salt and Pepper
Method
1. Prepare your grouse taking off the legs and wings, these can then be used to add flavor to your sauce.
2. Put a pan big enough to fit the grouse in on a medium to high heat and add the butter as the butter foams sear the grouse on all sides so it becomes a lovely golden brown. Then remove the grouse and put on a baking tray ready to go into the oven. Preheat the oven to 180c.
3. Deglaze the pan used to sear the grouse off with the wine and allow it to reduce by half adding the legs, wings, shallots and garlic and your stock and allow the sauce to slowly reduce (To serve strain the sauce) Meanwhile prepare your vegetables
4. For the potatoes peel and slice them thinly. Grease a oven proof dish with butter and rub the garlic all over the sides and base of the dish. Crush the other garlic into the cream and put into a pan.
5. Layer the potatoes with seasoning, nutmeg and gruyere cheese. Bring the pan of cream till it starts to bubble and take off the heat adding a dusting of nutmeg and seasoning before pouring over the potatoes.
6. Put the potato dish in the oven and allow it cook for 40 minutes turning it around half way through. It is cooked when a knife goes through the potatoes easily and is golden brown.
7. Half way through the cooking of the potatoes add the grouse to the oven and cook it for 10 minutes. Take it out of the oven allowing it to rest before serving.
8. Meanwhile bring a pan of salted water and blanch the carrots. To finish them off fry them in a pan with the butter and sugar and stir an till they are coated and warmed through.
9. Steam your broccoli for 4 minutes.
10. To assemble the dish carve the grouse into generous slices and arrange on the plate with the dauphinoise potatoes, carrots and broccoli finishing off with the red wine jus.
