How to roast grouse

PUBLISHED: 20:01 15 July 2016 | UPDATED: 20:01 15 July 2016

Roast grouse and game chips

Roast grouse and game chips

Archant

The chef-patron of Chapter One, our winner of Restaurant of the Year 2015, on his favourite game bird and how to cook it

I was very excited writing this month’s column, as I’m sure you all know by now grouse is my favourite game bird and 
my all-time favourite ingredient to use.

I’m pretty certain the majority of chefs out there would back me up in saying The Glorious Twelfth (12 August) is a highlight in the foodie calendar. It marks the start of the shooting season for grouse and also signifies the start of the official game season.

I often go shooting for game to serve in my restaurant and this October I’ve got a very exciting trip planned. I will be travelling up to Scotland to take part in a week-long shoot where the quarry is mainly Red Deer and Sika Deer.

We have also been promised a day’s shoot for grouse, which will be a first for me. Somehow I managed to convince them my payment would be to cook for all six of us staying in the cabin over that week.

We’ll be staying in a really beautiful part of Scotland, about an hour north of Inverness, slightly north of the river Carron. We’ll also only be a 45-minute drive away from the Glenmorangie Whiskey distillery; what a fantastic week, grouse, whiskey, good company – and of course me cooking!

If you want to buy quality game in Kent, I’d recommend my trusted suppliers, Chart Farm for mainly venison but also for game including rabbit, pigeon and grouse. w

Find out more

Chapter One, Farnborough Common,
Locksbottom BR6 8NF
01689 854848

www.chapteronerestaurant.co.uk
Follow Andy on @andy23471

Next month: Andy makes pumpkin pie

RECIPE

Roast grouse with game chips

Bread sauce

1 onion

4 cloves

2 bay leaves

700ml whole milk

1 whole nutmeg

1 loaf white bread

30g butter

4 tbss double cream

Sea salt

Freshly ground black pepper

Peel the onion, leaving it whole, then spike it with the cloves. Put the spiked onion into a medium saucepan with the bay leaves, milk and a few pinches of salt and pepper. Finely grate 1tsp of nutmeg.

Place the pan on the heat and bring to the boil. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes.

Cut the crusts off the loaf and discard. Cut the loaf into chunks and pulse them in a food processor until you have coarse breadcrumbs. Strain the milk through a sieve into a jug, discarding the onion, cloves and bay leaves.

Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you’ve used them all up. Add the butter and cream to the pan, stir well, and season to taste.

Have a look at the sauce - if it’s too runny, add a few more breadcrumbs, if it’s a little thick add more milk.

Game chips

4 large Desiree potatoes, thinly sliced

300ml vegetable oil

Heat a heavy bottomed pan, add a third full of vegetable oil. Heat until about 188ºC (if you drop in a bread crumb it will sizzle)

Pat dry the potato slices, carefully put them in the oil and cook for 1-2 minutes until golden brown. Remove from the oil and drain them on a kitchen towel. Sprinkle with salt and serve in a bowl.

Roast grouse

1 whole grouse

Olive oil

Salt and pepper

Knob of butter

1 sprig of fresh thyme

Remove the legs and wishbone leaving just the breasts on the bone. Preheat the oven to 180 ºC, then heat a heavy bottom sauté pan, add a little oil and then place the legs in the oven for 10 minutes.

Remove the pan from the oven, season the grouse crown with salt and pepper and place the grouse in the pan with the legs, colour both sides of the breast over heat and return the pan to the oven for 6-7 minutes.

Be careful not to overcook the grouse, as it should be served medium to rare. Remove the pan from the oven, add a knob of butter and a little thyme and baste the legs and the breast.

Remove both legs and breasts from the pan and serve with the warm bread sauce, game chips and a really good glass of red wine.

More from Food & Drink

Monday, March 23, 2020

Recipe by kind permission of Karen Reynolds of Kincott Dairy

Read more
Thursday, March 19, 2020

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more

Under new management, The Marquis of Granby has changed its name, transformed its look and brought a fresh, exciting approach to ‘pub classics’

Read more

Focus on producers, makers and growers who have all been helped by Kent Farmers’ Market Association

Read more
Tuesday, March 10, 2020

What better way to spoil those special ladies in your life on Mothering Sunday than to prepare a delicious afternoon tea? Our award-winning food writer prepares a pretty table of delicious Kentish goodies

Read more
Thursday, February 20, 2020

Shrove Tuesday falls on 25 February so why not make some classic pancakes using local eggs from your favourite market and maybe even stoneground flour from Pure Kent?

Read more
Thursday, February 20, 2020

Led by a female Australian head chef, the Twenty Six is benefiting from a menu that celebrates sharing, seasonality – and the joys of brunch

Read more

Escape from the mundane into an elegant country house experience complemented by a rather gorgeous spa

Read more
Friday, January 31, 2020

Think pink for Valentine’s Day with these blush tipples

Read more
Tuesday, January 14, 2020

Greensand Ridge, the craft distillery near Shipbourne in the Weald of Kent, has been recognised in the annual Spirits Business awards with the 2019 Distillery Sustainability Award

Read more
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life