2020. GROUSE DUMPLINGS wrapped in BACON with CARROT and PARSNIP PUREE, PARSNIP CRISPS, POTATO and ROSEMARY ROSTI in RED WINE SAUCE

serves two


For the grouse dumplings
large knob of butter
2 tbsp vegetable oil
2 shallots, finely chopped
12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping
6 chestnut mushrooms, finely chopped
2 skinless grouse breasts, finely minced
100ml/4fl oz red wine
4 juniper berries, coarsely crushed
2 tbsp green tomato chutney, from a jar
3 sprigs fresh rosemary, finely chopped needles only
½ chicken stock cube
50g/2oz breadcrumbs
salt and freshly ground black pepper

For the potato rösti
4 waxy potatoes, peeled and coarsely grated
1 tsp finely chopped fresh rosemary
4 tbsp vegetable oil

For the carrot and parsnip purée
4 medium carrots, peeled, chopped
2 medium parsnips, peeled, chopped
50g/2oz butter

For the parsnip crisps
vegetable oil for deep frying
2 medium parsnips, peeled and very thinly sliced

For the sauce
50g/2oz butter
2 shallots, chopped
2 tbsp apple and rosemary jelly
3 tbsp balsamic vinegar
200ml/7fl oz red wine
1 sprig fresh rosemary
200ml/7fl oz grouse or chicken stock

Preheat the oven to 180C/350F/Gas 4.

For the grouse dumplings, melt the butter with one tablespoon of the vegetable oil in a large frying pan over a medium heat then add the shallots and fry gently for five minutes until softened and translucent, but not browned.

Increase the heat to medium-high, add the diced bacon, mushrooms and grouse and fry for 3-4 minutes until the bacon and mushrooms are golden-brown in places. Stir in the red wine, juniper berries, chutney and rosemary and boil for 2-3 minutes until the red wine has reduced to about one tablespoon.

Crumble in the stock cube, season with salt and freshly ground black pepper and scatter over the breadcrumbs. Stir everything together to form a stuffing-like mixture then remove from the heat and leave to cool for a few minutes.

Overlap two rashers of bacon on a board then shape a quarter of the grouse mixture into a rough ball and place at one end of the bacon. Roll up into a dumpling shape, so that it's wrapped in the bacon. Repeat with the remaining bacon and grouse mixture.

Heat the remaining oil in an ovenproof frying pan over a medium-high heat and sear the dumplings for 1-2 minutes on each side until golden-brown. Transfer to the oven for 10 minutes or until heated through and the bacon is crisp.

For the rösti, wrap the grated potatoes in a clean tea towel and squeeze firmly to remove as much excess moisture from the potatoes as possible. Tip into a large bowl, mix in the rosemary and season generously with salt and freshly ground black pepper.

Heat the oil in a frying pan over a medium heat. Add spoonfuls of potato to the pan, pressing down with a spatula to form flat cakes. Fry for 2-3 minutes on each side or until crisp and golden-brown then transfer to a baking sheet. Repeat with the remaining potato then transfer to the oven for 3-4 minutes, or until cooked through.

For the carrot and parsnip purée, bring a large pan of salted water to the boil, add the carrots and parsnips and boil for 15-20 minutes until softened. Drain and return to the pan with the butter. Blend to a smooth purée using a stick blender, season with salt and freshly ground black pepper and keep warm.

For the parsnip crisps, half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the parsnip slices in small batches, for 1-2 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the sauce, melt the butter in a saucepan over a medium heat and gently fry the shallots for five minutes until softened and translucent but not browned. Stir in the jelly until dissolved then pour in the balsamic vinegar and boil for 1-2 minutes until reduced slightly.

Pour in the red wine, add the rosemary, boil for three minutes then pour in the stock and boil for 15 minutes or until reduced to the consistency of double cream. Discard the sprig of rosemary and keep the sauce warm.

To serve, arrange the grouse dumplings on top of the rösti and spoon over the sauce. Places spoonfuls of the purée alongside and garnish with the parsnip crisps.


bacon recipe courtesy of: The Errington Family, The Hairy Bikers' Cook Off, BBC-Food

1281. ROAST GROUSE with BREAD SAUCE, BACON SALAD and GAME CHIPS

serves four


2 grouse
1 tablespoon vegetable oil
A couple of good knobs of butter
60-70 grams unsliced smoked streaky bacon, cut into 1/2cm cubes
handful of small salad leaves
flour for dusting
1/2 tablespoon good quality red wine vinegar
2 tablespoons walnut oil

For the bread sauce
1 small onion, peeled and halved
50 grams butter
3 cloves
1 bay leaf
500 ml milk
Pinch of ground nutmeg
120 grams fresh white breadcrumbs
salt and pepper

First make the bread sauce: finely chop half the onion and cook it gently in half the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion in the saucepan with the cooked onion and bring to the boil. Season and simmer for 10–15 minutes.

Remove the pan from the heat and leave the sauce to infuse for 30 minutes or so. Take out and discard the studded onion. Add the breadcrumbs and return one-third of the bread sauce from the pan into a blender and process, then return to the pan and add the remaining 25g butter. Stir until the sauce has amalgamated, check and correct the seasoning and transfer to a shallow container so the sauce is about 1cm thick, leave to cool and place in the fridge for a few hours until set.

Preheat the oven to 220/gas mark 7. Season the grouse, rub with the softened butter then place in a tray and roast for 15 minutes, keeping the grouse pink. Turn the set bread sauce out on to a board and cut into four pieces. Heat the vegetable oil in a frying pan and cook the bacon for 3-4 minutes until crisp. Remove with a slotted spoon, then coat the set bread sauce in flour. Add the rest of the butter to the pan and fry the slices of bread sauce on a medium heat for 2-3 minutes on each side until golden. Remove the breasts and legs from the grouse and shred up any bits of meat that are left on the bone and toss through the salad with the bacon and lightly dress and season. Slice the breast and arrange on the bread sauce then arrange on plates with the salad with a few crisps in among the salad leaves.


courtesy of: Mark Hix, The Independent, Saturday, September 22, 2007

1241. BROILED GROUSE wrapped in BACON

2 dressed grouse
4 slices bacon
2 tablespoons cooking oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done.


courtesy of: Dennis Guldan, Bird Dog & Retriever News, PO Box 120089, New Brighton, Minnesota 55112

482. GROUSE with BACON and RICE and HORSERADISH CREAM SAUCE

3 grouse
1 onion, 1 carrot, 1 stick of celery, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
Butter
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice

Fillet the two breasts of each grouse and put to one side. Sauté one onion, one carrot, one stick of celery (chopped fine) and a bay leaf. When tinted at the edges, add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well. Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside. Wrap two rashers of streaky bacon around each fillet and sear in butter until brown both sides. Take six to eight shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked, add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately four minutes. When cooked, take the breasts out and keep warm. Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.


courtesy of: Yorkshire Post, Yorkshire Post Newspapers Ltd, PO Box 168 Wellington Street, Leeds, LS1 1RF, Telephone : 01132432701

83. ROAST GROUSE with BACON

brace of young grouse, plucked and drawn
giblets
2 oz. butter
6 rashers streaky bacon
2 slices white bread (crusts removed)
2 tablespoons redcurrant jelly
salt and pepper
watercress to garnish

Set oven to 400 F. or Mark 6. Rub a little of the butter into the well-washed and dried inside of each bird. Spoon the recurrant jelly into the cavities. Season the outside of the grouse. Cover the breasts with bacon rashers. Place in a roasting tin and cover with foil. Allow 15 minutes per pound plus an additional 15 minutes per pound plus an additional 15 minutes. Meanwhile toast the bread. Place the giblets in saucepan, cover with water and simmer until tender. Strain and reserve the stock to make the gravy. Remove the livers, mash them with butter, salt and pepper and spread on the toast. Slip the toast under each bird for the last 15 minutes of roasting. Place the grouse and toast on a serving dish and garnish with watercress. Serve with game chips, redcurrant or rowan jelly and bread sauce.