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Roast Grouse with a Port Sauce

Roast Grouse with a Port Sauce

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Roast Grouse with Port and Bread Sauces accompanied by Butter Roasted Potatoes and some nice Vegetables

Not a trad way of cooking grouse (no game chips etc), but very nice. Only use young grouse that have not been overhung. Do include the bread sauce which works very well with this

four young grouse, one per serving  Picture  

  1. Add the onion to the milk to infuse it for the bread sauce  Recipe  . Put the chicken stock over a medium heat and reduce for a further 20%. Add a a half glass of Port and simmer for a few minutes. Season to taste with salt and pepper  Picture  .
  2. Scrape the potatoes. Put the butter into an ovenproof pan and melt over a medium heat. Add the potatoes and some Rosemary shoots, coat in the butter and season with salt and pepper.
  3. Put the potatoes in the oven at 400°F/200°C/Reg6 leaving the top shelf for the grouse. Cook for about 40 minutes depending on the size of the potatoes turning from time to time, until they are tender and a good colour.
  4. Cut the legs of the grouse, and remove and discard the claws. Put a couple of tablespoonfuls of olive oil into an ovenproof dish over a medium heat. Put in the grouse and and quickly brown on all sides. Add the legs. Season the grouse all over with salt and pepper.
  5. Put the grouse in the oven at 400°F/200°C/Reg6 and cook breast side down for about 13 minutes. Turn on to the other breast and cook for a further 13 minutes.
  6. Meanwhile clean and trim the vegetables. In this case the beets could be cleaned just with my thumb  Picture  . Cut the beetroot in half and steam until only just tender. Similarly steam the fennel and brocolli.
  7. Remove the beetroot from the steamer and quickly finish in hot olive oil in a pan to reduce the bleed. Remove the fennel and brocolli. Keep all three vegetables warm until ready to serve  Picture  . Finish off the bread sauce.
  8. Take out the potatoes and brown under a grill if necessary and then keep warm. Check one of the grouse to see that the breast meat is dark pink, but not too raw and chewy (a common fault with game cooking). Cook for a further few minutes if need be.
  9. Remove the grouse from the cooking dish. Cut off the breasts and put on the serving plates along with the legs discarding the carcasses. Pour the port sauce into the cooking dish to deglaze the pan, and use a spatula to lift the meat bits from the pan.
  10. Add the vegetables and bread sauce to the serving plates and pour over a little port sauce. Serve the potatoes separately unlike the pictures  Zoom  .
Serves: Four

Serve with:
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