GAME MASTERCLASS: TRADITIONAL ROAST GROUSE FROM LE GAVROCHE "AUX TROIS SAUCES"

Recipe from Steven Doherty

Ingredients

2 long-legged Red Grouse

vegetable 'mirepoix'

thyme

garlic

oil

butter

sea salt

cracked black pepper

pancetta or lardo optional

Method

Remove wings from plucked birds, draw and keep liver and heart.

Remove the wishbone.

Truss the bird.

Cover with pancetta or lardo.

Prepare 'mirepoix' – brunoise of veg.

To Cook

In a deep sauteuse add some oil, heat then add some butter until foaming.

Add the grouse with more butter, thyme and garlic and a pinch of salt.

Colour on all sides, add more butter, turning constantly.

Cook in oven for 6-8 minutes.

Remove, rest, trim, serve.

Game croute, bread sauce, game jus, watercress.

Game chips optional.

BREAD SAUCE

Ingredients

4 thick slices of white loaf, crust removed

250ml approx milk

150ml approx double cream

100g finely chopped onion

half a small onion studded with bay leaves and cloves

sunflower oil

butter

salt

ground white pepper

ground clove and nutmeg

 

Method

Bring milk to a boil with the studded onion, add the broken white loaf and mix well.  Alow to stand.

Lightly cook the chopped onion in a little butter without colour.

Bring the cream to a boil, remove the onion from milk.

Mix together bread and chopped onions, whisk together well.

Season with salt and pepper, add pinches of ground clove and nutmeg.

Place in a food processor or liquidiser, blend well.

Add cream little by little, taste for seasoning.

Keep warm.

GOLDEN CRUMBS

Ingredients

200g fresh white breadcrumbs, finely sieved

250g unsalted butter

pinch of salt

Method

Just before serving the grouse, melt butter in a frying pan until golden brown.

Add crumbs, allow to foam, add a pinch of salt.

Pour into sauceboat and serve.

GAME JUS

Ingredients

game bones, well chopped (preferably fowl)                 

white wine

veg mirepoix                                                                        

water

thyme                                                                                    

1lt good veal stock

bay leaf                                                                                

cracked black pepper

Method

Roast bones until very well coloured.

Add mirepoix, cook until golden.

Deglaze tray with wine and stock, scraping all the caramelised bits in the tray.

Place in pan, add stock and bay leaf, bring to a simmer.

Skim, cook slowly for 1 hour.

Strain twice, reduce if necessary.

Taste for seasoning, add a little cracked pepper.

GAME CROUTE

Ingredients

round white bread croutes 6cm diameter, lightly toasted                     

brandy

chicken livers trimmed                                                                               

oil

grouse livers                                                                                                

butter

finely diced shallot                                                                                      

salt and pepper

thyme buds

 

Method

Gently fry the chopped shallot in a little oil and butter.

Turn up the heat, add livers, fry gently until just cooked, add thyme buds.

Season, flambé, drain into a sieve, blend and sieve.

When cold spread on the croute.

 

NB Best made a day before or earlier on the day.

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Noisette of wild borders Roe Deer, Sauce Poivrade & Dauphine Potato