The British Game Alliance shares with us their recipe for Pan Fried Grouse.
Served with pretty purple carrots, a simple puree and creamy Albert sauce, this lightly herby, pan-fried grouse looks like something straight from a restaurant kitchen. You'll need to set a bit of time aside, but it's easy to cook – try it on a Saturday night.
Serves: 2
Prep Time: 1hr
Cook Time: 1hr 30mins
Ingredients
For the dish:
- 2x Grouse breasts
- 1x Garlic clove
- 30g Unsalted butter
- 1x Sprig of thyme
For the Albert Sauce:
- 2x Shallots
- 25g Unsalted butter
- 50ml White wine
- 125ml Double cream
- 2tbsp Horseradish cream
- 5g English mustard
- 1x Lemon
- 10g Breadcrumbs
- Nutmeg, grated
For the carrots:
- 2x Purple carrots
- 4x Orange carrots
- 2x Star anise
- 200g Unsalted butter
- 1x Cinnamon stick
Equipment:
- 2 Small saucepans
- Frying pan
- Food blender
Method
- Trim any excess skin from the grouse and seal in a hot frying pan skin side down, turning once the skin is crisp.
- Add 30g of the butter, a garlic clove and a sprig of thyme to an ovenproof dish with the grouse, then cook the grouse at 180 degrees for around 7 minutes. Take out and leave to rest.
- Finely dice the shallots and cook gently in 25g of the unsalted butter until soft. Add the white wine and reduce until almost gone, then add the double cream, horseradish cream and mustard. Cook until the sauce thickens. Stir the breadcrumbs, lemon juice and a touch of nutmeg into the sauce to finish.
- To prepare the puree, peel and roughly chop the orange carrots into a pan with 300ml of water, then gently simmer until soft. Drain the water, add a small amount of double cream and blitz in a food blender until pureed.
- Split the purple carrots in half lengthways and fry in a lightly oiled pan until golden brown.
- To serve, spoon a portion of the puree onto a plate and rest the grouse breast over the top. Arrange the carrot around the grouse and finish with a good spoonful of the sauce.
WINE MATCH
Santenay 1er Cru Clos de Tavannes, Domaine Françoise et Denis Clair 2014.
This is the most richly structured Santenay in Denis Clair’s cellar coming from a 1er Cru parcel bordering Chassagne-Montrachet. Purple-ruby in colour and of medium depth, the nose is finely perfumed, with subtle, new-oak spiciness. The wine is tightly constructed, with dense fruitiness and mouth-coating, harmonious tannins. Length and potential are both superb and the wine will evolve over the next 10 years. The perfect wine to accompany pan-fried grouse, this is a classic combination which will give great pleasure.
British Game Alliance
The British Game Alliance (BGA) is a not-for-profit initiative that aims to bring you better wild game by introducing welfare and quality regulations and demanding quality produce.
The BGA have partnered with Acoura – who operate the Red Tractor Farm Assurance Scheme – to bring in achievable, credible self-regulation to the shooting community, and only produce that meets the board’s high standards receives BGA assurance. By looking out for the BGA stamp, you’ll easily find healthy, delicious, sustainably sourced meat you love to cook, serve, and eat.
HAYNES HANSON & CLARK
Haynes Hanson & Clark Wine Merchants, founded in 1978, prides itself in sourcing wine directly from growers, ensuring superb and exciting bottles at the most competitive prices.
Although known for its superb range of Burgundy, Bordeaux and Loire Valley wines, the Haynes Hanson & Clark list includes top examples from around the world.
Providing exceptional wines and friendly, efficient service are core values at HH&C. With a tremendous depth of wine knowledge, the team excels at helping customers find wines that are right for them, be it for shoot lunches, wines for laying down, parties or for everyday drinking.
Visit Haynes Hanson & Clark in Stow-on-the-Wold, London (Elystan Street, Chelsea) and Whitchurch.