Grouse: Roast, creamed braised cabbage, beetroot and blackberries, toasted croissant veloute

1 September 2013

Grouse: Roast, creamed braised cabbage, beetroot and blackberries, toasted croissant veloute

Ingredients:

1 whole dressed grouse
1 Savoy cabbage
200ml whipping cream
1 bottle beetroot juice (700ml)
1 punnet local blackberries
2 pints milk
450ml chicken stock
1 onion
6 croissants

 

Method:

Seal the grouse in hot oil and roast in the oven at
150°c for six minutes.
Allow to rest for six minutes.
When ready to serve, place in the oven for one minute and take the breast off the bone. Reserve the leg bones, chop finely and add to 200ml roasted chicken stock.
Bring to the boil, save and use to warm the blackberries through for the final dish.
For the cabbage – discard outer leaves and shred the cabbage finely and place in the cream and cook slowly until the cabbage is tender and the cream is almost absorbed.
For the beetroot sauce – reduce the juice by half and finish with 25g of butter.
For the veloute – slice croissants in half and toast both sides until golden brown. Reduce 250ml chicken stock to 100ml. Puree the toasted croissant and chicken stock to a smooth paste. Fry half an onion briefly until golden brown on outside, stud with bay leaves, cloves and thyme and infuse in milk by bringing to boil and leaving to rest for one hour. Add this milk to the croissant puree until a sauce consistency.
Bring to the boil and serve as a sauce.
Add blackberries warmed in the chicken stock, as above.

 

Chef's Tips:

Add a sprig of crispy deep fried heather for that final flourish