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.