Poached Grouse
Recipe by Scott Davies, Executive Chef, Old Manse of Blair
Ingredients
Grouse
2 whole grouse (feather removed, legs removed, brest removed (skin removed) Carcass chopped
20g egg white
10g salt
300g double cream
10 leaves of parsley shredded
2tsp black truffle finely sliced
4 x sheets caul fat 15cm x 15cm
Method
Two legs season with salt and pepper, cook in duck fat at 75degC for 1 hour, until just tender. Leave to cool i the fat
Place the blender in the freezer for 30 mins
Remove from the freezer, add the egg white, salt and two diced grouse breast to blend
Blend to smooth and slowly blend in 100ml cream
Place back in freezer for 10mins
Repeat the process twice more until all the cream is used and you have a smooth mousse
Remove the mousse and mix in the truffle and parsley
Season the other two grouse breasts and roast in a pan with a little oil and butter until coloured on all sides
Leave to cool
On the skin side place a dessert spoon of mousse
Spread evenly over the breast
Wrap in caul fat and leave in the fridge for a few hours
Place 50ml of honeyberry sauce and 10g butter in a small saute pan with a tight fitting lid
Place the grouse onto the sauce
Lid on a place in pre-heated oven at 180degC
Cook for 5 mins
Turn and cook for a further 5 mins
Remove lid, place over a medium heat, mousse side up
Reduce the sauce and glaze the breast
Once glazed check temp - ideally 52degC
Remove and rest for 2 mins
Carve, season with sea salt and fresh ground pepper
Honeyberry grouse sauce
Grouse carcass & 1 leg chopped
30ml vegetable oil
200ml honeyberry wine
200ml game stock already reduced to sauce consistency
50ml honeyberry vinegar
1 carrot diced
50g button mushroom sliced
2 clove garlic lightly crushed
50g shallot peeled finely sliced
1 bay leaf
5 sprigs dried heather flowers
6 crushed juniper berries
0.5 star anise
1tsp pink peppercorns
5 sprigs thyme
1tbsp chopped venison marrow
Method
Add oil to a pan over high heat until just smoking
Add grouse bones, cook for 5mins
Add carrot, cook for 2mins
Add garlic, mushroom and a pinch of salt, cook for 4mins
Add shallots, heather, thyme and bay leaf, cook for 2mins
Add spices, cook for 1min
Add wine and vinegar and reduce by 2/3rds
Add stock and cook gently for 5-10mins until sauce consistency
Remove from heat and rest for 5mins
Pass through fine sieve, then muslin cloth
Check seasoning and acidity, adjust if necessary
Reheat, boil hard with a knob of butter and splash of honeyberry wine for 30seconds
Celeriac Puree
1 small celeriac peeled and grated (weight & 1% salt)
50g unsalted butter
150ml double cream
15ml sweet apple vinegar
Fresh black truffle to finish
Method
Brown the butter, add the celeriac and cook over a medium heat covered with a lid for 10mins
Remove lid and cook for a further 10mins stirring now and again - make sure not to colour the celeriac
Add a splash of water if beginning to fry
Add cream and vinegar, reduce until puree consistency
Blend until smooth, pass and check seasoning
Mushroom Duxelle
200g chestnut mushrooms, stalks removed (diced)
2g cepe powder
2g sea salt
5g bread miso
1 shallot finely diced
1 small clove garlic
Pick of fresh thyme leaves
15ml madeira
5ml sherry vinegar
15g butter
20ml cream
Method
Hot saute pan, add a dash of oil and fry the mushrooms until a good colour
Add the butter, lower the heat, sweat the shallots down for 2mins - no colour
Add the garlic and cook for 1min
Add all other ingredients and cook until reduced and puree consistency
Remove for the heat, colour and then roughly chop
Check seasoning and acidity
Garnish
Raw chestnut mushroom sliced
Cep powder
Truffle
Wild Herbs
Russian Kale