Dish of the week
Roast grouse with apple purée, mulled brambles and sloegin juices
Ingredients (serves 4)
n 4 young grouse, oven ready
n 4-8 slices of pancetta
n 3 cooking apples
n 100g sugar
n 100ml mulled wine
n 100g brambles
n 50ml sloe gin
n 100ml veal stock
n Salt and pepper
Pre-heat the oven to 180C/Gas Mark 4. Place the grouse on an oven tray, season, then take the pancetta and cover over the bird’s breasts, to keep them moist.
Roast for about 16 to 18 minutes, then remove from the oven and leave to rest.
To make the apple purée, first peel and core the apples, then cut each one into quarters.
Place the apples into a small saucepan, adding a
little water and the sugar, then bring to boil and cook until very soft.
Purée in the food processor until smooth.
Bring the mulled wine to the boil, then place the brambles in a small dish and cover with the wine.
Leave to cool, allowing the brambles to take on the
flavours of the wine.
For the sauce, heat the veal stock and reduce by half.
At this point, add the sloe gin, which will add a rich and fruity flavour to the sauce.
To serve, take the breasts and legs off the birds and keep warm.
Spoon the apple purée on to the plate and place two breasts and legs on each plate, place the mulled brambles around the plate and finish with the sloe gin sauce, adding the pancetta to garnish on top.