© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 66 - Oven Roasted Grouse, Carrot Purée, Heather Honey Crumble

September 11, 2015

Chefs up and down the country get excited for the 12th of August or the Glorious Twelfth as it is known which sees the first grouse of the year and marks the start of the game season.  Grouse is a rich meat that owes its flavour to the heather that the birds graze on. It is one of the last remaining truly wild meats that we eat.

In Scotland we have the most amazing game but so many shy away from it.  This dish is the perfect introduction to grouse and even one to try for those who think that they don’t like it. The sweetness of the carrots and honey cuts through the richness of the grouse. I add some optional extras when I serve this dish in the form of celeriac purée and kale flowers.  Most greengrocers can get kale flowers for you if you request them.

 

Serves 2

 

Ingredients

 

For the grouse:

1 grouse

A drizzle of rapeseed oil

50g butter

1 sprig of thyme

1 clove of garlic, crushed

 

For the heather honey crumble:

1 shallot, peeled and finely chopped

1 tbsp thyme, chopped

20g butter

80g heather honey

120g breadcrumbs

 

For the carrot purée:

75g butter

1 large shallot, peeled and diced

200g carrots, peeled and sliced

100ml milk

100ml double cream

 

For the baby carrots:

2 baby carrots

300ml water

50g honey

2 sprigs of thyme

 

Method

For the grouse:

  • Preheat the oven to 190C

  • In a large pan, brown the grouse evenly on all sides with a drizzle of rapeseed oil

  • Transfer the pan to the oven and roast the grouse for 8 minutes

  • Remove the pan from the oven and add the butter, garlic and thyme

  • Baste the juices over the bird

  • Allow the grouse to rest in the pan

 

For the heather honey crumble:

  • Sweat the shallot and thyme in the butter until the shallot has softened

  • Add the honey and bring to a rapid boil

  • Add the breadcrumbs

  • Cook out until the breadcrumbs are toasted

 

For the carrot purée:

  • Melt the butter in a heavy based saucepan and add the shallot

  • Sweat the shallot for 3-4 minutes

  • Add sliced carrots and continue to sweat down for another 4 minutes

  • Add the milk and cream and simmer for 10 minutes

  • Blend in a high speed blender until smooth and glossy

  • Season to taste with sea salt

  • Pass through a fine sieve

  • Keep warm until needed

 

For the baby carrots:

  • Peel the carrots

  • Add all of the ingredients to a pot

  • Bring to a simmer and cook until the carrots are tender

 

To serve:

  • Carve the grouse as you would a chicken

  • Sprinkle the crumble over the meat

  • Arrange the remaining elements as per the image

     

     

Please reload

Featured Posts

Secret Pre-order Launch Party

May 20, 2016

1/10
Please reload

Recent Posts

July 31, 2018

Please reload

Archive
Follow Us