Pan-Fried Grouse

Serves
2

Prep Time
1 hr

Cook Time
1 hr 30 mins

Served with pretty purple carrots, a simple puree and creamy Albert sauce, this lightly herby, pan-fried grouse looks like something straight from a restaurant kitchen. You’ll need to set a bit of time aside, but it’s easy to cook – try it on a Saturday night.

Ingredients

Serving 2
  For the dish
2x Grouse breasts
1x Garlic clove
30g Unsalted butter
1x Sprig of thyme
  For the Albert saue
2x Shallots
25g Unslated butter
50ml White wine
125ml Double cream
2tbsp Horseradish cream
5g English mustard
1x Lemon
10g Breadcrumbs
Nutmeg, grated
  For the carrots
2x Purple carrots
4x Orange carrots
2x Star anise
200g Unsalted butter
1x Cinnamon stick

Equipment

2 small saucepans
Frying pan
Food blender

1. Fry the grouse

Trim any excess skin from the grouse and seal in a hot frying pan skin side down, turning once the skin is crisp.

2. Roast the grouse & rest

Add 30g of the butter, a garlic clove and a sprig of thyme to an ovenproof dish with the grouse, then cook the grouse at 180 degrees for around 7 minutes. Take out and leave to rest.

3. Make the Albert sauce

Finely dice the shallots and cook gently in 25g of the unsalted butter until soft. Add the white wine and reduce until almost gone, then add the double cream, horseradish cream and mustard. Cook until the sauce thickens.

Stir the breadcrumbs, lemon juice and a touch of nutmeg into the sauce to finish.

4. Prepare the puree

To prepare the puree, peel and roughly chop the orange carrots into a pan with 300ml of water then gently simmer until soft. Drain the water, add a small amount of double cream and blitz in a food blender until pureed.

5. Fry purple carrots

Spit the purple carrots in half lengthways and fry in a lightly oiled pan until golden brown.

6. Plate up

To serve, spoon a portion of the puree onto a plate and rest the grouse breast over the top. Arrange the carrot around the grouse and finish with a good spoonful of the sauce.

Grouse

Protein (100g)

29

Calories (100g)

127

Fat (100g)

1

Cholesterol (100g)

45

Selenium (100g)

0.32

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