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Grouse is a distinctly British treat, and this autumnal recipe from Sally Abé certainly does the game bird justice. The breasts are gently poached and finished off in a pan, served with creamy root vegetables, a stuffed cabbage leaf and a delicious pontack sauce made with elderberries. This is quite a complex recipe but many elements can be made in advance – and the end result is well worth the effort!
Roast Yorkshire grouse with creamed root vegetables, stuffed cabbage and elderberries