This visually stunning grouse recipe from Kevin Mangeolles is an inspiring dish that entails cooking sous-vide, so make sure you have all the necessary equipment before starting. This is a brilliant starter from The Neptune's star chef, and a great recipe to test your cooking skills.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Remove the legs from the grouse and trim them neatly. Put the grouse in the fridge until needed. Put the legs in a vac-pac bag with the onion, garlic, mushroom, thyme and butter. Seal the bag and cook in a water bath at 83ºC for 4 hours
2 garlic cloves
100g of mushrooms
2 sprigs of thyme
150g of butter
When cooked, open the pouch and remove the legs. Set the legs aside and make sure you do not have any skin, bone or sinew in the bag. Liquidise the contents and set aside. Pick all the meat from the legs, discarding the skin and set aside in a bowl. Add the liquidised bag contents to the picked meat, and blitz in a blender to make a pâté
Whilst the legs are cooking, turn to the brioche. By the time the brioche is ready, the meat will have cooked. Mix the flour, salt and sugar in a bowl. Mix the milk and yeast together and then add to the flour
500g of strong bread flour
10g of salt
25g of sugar
25ml of milk
23g of yeast
Add the eggs to the flour and mix, adding the butter a bit at time. Continue mixing until you get a smooth dough, then cover with clingfilm and allow to prove (it should double in size - this should normally take around 2 hours). Once proved, knock back the dough and refrigerate for an hour
375g of butter
Take it out of the fridge and cut in half. Place in 2 terrine moulds, prove and bake at 175ºC/Gas mark 3 for approximately 40 minutes. Once golden brown, take out of the oven and allow to cool on a wire rack
Slice the loaf into ½ cm thick pieces and spread with some of the grouse pâté. Top with another slice so you have a sandwich - repeat until you have made 6
For the fig purée, place all the ingredients in a pan and simmer for 1 hour. Take the cinnamon and star anise out and liquidise the pan contents, then pass though a fine sieve
1/2 bottle of red wine
1 star anise
1/2 cinnamon stick
50g of Demerara sugar
Return to the grouse and take the breasts off the bone. Roll the breast meat into sausage shapes in cling film. Poach in the water bath for 8 minutes at 63ºC
To serve, place a little oil and butter in a pan and fry the brioche sandwiches on both sides. Remove the grouse breasts from the water bath, take out of the cling film and fry in a pan with a little oil. Add the trompette mushrooms to the pan and fry for 2 minutes
2 tbsp of oil
1 knob of butter
75g of trompette mushrooms
Place dots of fig purée on the plate. Slice the grouse breast into 3 pieces and cut the brioche into triangles. Arrange the grouse breast in the centre of the plate. Place the brioche between the pieces of grouse. Add the fried trompettes on top. Cut the figs into wedges and position on the plate. Serve immediately
3 fresh figs
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.