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Serves 2 and takes approximately 1 hour.
For the bird:
1 Grouse
2 rashers steady bacon
Few sprigs of rosemary
Rapeseed oil
Sea salt
For the rice:
125g giant wild rice
Lrg knob of butter
1 garlic clove
Few sprigs of rosemary
100g enoki mushrooms
Salt & pepper to season
For the sauce:
80g double cream
60ml white wine
Squeeze of lemon
1/2 tsp white truffle oil
1 bay leaf
1 clove of garlic
Black cracked pepper
Method.
When the rice is half cooked, place a frying pan on a medium to high heat and preheat the oven to 200°C.
Rub sea salt into the skin of the bird and then drizzle over some oil to cover. It is your choice to leave or remove the feet at this point. Place in the frying pan and sear all sides until golden. This should take a few minutes.
Remove from the heat, lay two rashers of bacon over the top and place in the oven for 15 minutes. Let rest for 10 minutes covered when removed from the oven.
For the sauce, add the cream and the truffle oil to a small saucepan on a medium to low heat and whisk to combine. Now add the wine squeeze of lemon juice, few cracks of black pepper, and the bay leaf. To add the garlic clove, remove the skin and then crush slightly with the flat side of a knife. Leave to heat gently whilst stirring often. Remove the garlic clove and bay leaf before serving.
For the rice, drain and set to the side for a moment. Into a large frying pan, on a medium heat, add a large knob of butter followed by the mushrooms and the garlic by mincing first. Continue to heat for a couple of minutes and then add the rice and stir through.
To serve, remove the bacon fro the bird and carve away the two breast and legs along with surrounding meat. Plate by deviating equally over the rice with the bacon too and a drizzle of the sauce.
For the bird:
1 Grouse
2 rashers steady bacon
Few sprigs of rosemary
Rapeseed oil
Sea salt
For the rice:
125g giant wild rice
Lrg knob of butter
1 garlic clove
Few sprigs of rosemary
100g enoki mushrooms
Salt & pepper to season
For the sauce:
80g double cream
60ml white wine
Squeeze of lemon
1/2 tsp white truffle oil
1 bay leaf
1 clove of garlic
Black cracked pepper
Method.
When the rice is half cooked, place a frying pan on a medium to high heat and preheat the oven to 200°C.
Rub sea salt into the skin of the bird and then drizzle over some oil to cover. It is your choice to leave or remove the feet at this point. Place in the frying pan and sear all sides until golden. This should take a few minutes.
Remove from the heat, lay two rashers of bacon over the top and place in the oven for 15 minutes. Let rest for 10 minutes covered when removed from the oven.
For the sauce, add the cream and the truffle oil to a small saucepan on a medium to low heat and whisk to combine. Now add the wine squeeze of lemon juice, few cracks of black pepper, and the bay leaf. To add the garlic clove, remove the skin and then crush slightly with the flat side of a knife. Leave to heat gently whilst stirring often. Remove the garlic clove and bay leaf before serving.
For the rice, drain and set to the side for a moment. Into a large frying pan, on a medium heat, add a large knob of butter followed by the mushrooms and the garlic by mincing first. Continue to heat for a couple of minutes and then add the rice and stir through.
To serve, remove the bacon fro the bird and carve away the two breast and legs along with surrounding meat. Plate by deviating equally over the rice with the bacon too and a drizzle of the sauce.
