Roast Yorkshire grouse with creamed root vegetables, stuffed cabbage and elderberries
by Sally Abé

Ingredients

Fruit & Vegetables

  • 100g of elderberries
  • 3 shallots
  • 2 leeks
  • 2 carrots
  • 1/2 celeriac
  • 2 garlic cloves, finely grated
  • 2 shallots, chopped
  • 250g of button mushrooms, chopped
  • 5 juniper berries
  • 1/2 garlic bulb
  • 30g of mushrooms, finely chopped
  • 30g of shallots, finely chopped
  • 1 hispi cabbage
  • 500g of elderberries
  • 200g of shallots, sliced

Speciality Ingredients

  • 40g of cranberry vinegar

Beverages

  • 40ml of water
  • 250ml of port
  • 250ml of red wine

Store Cupboard

  • 40g of caster sugar
  • sea salt
  • 1 sprig of rosemary
  • 5 black peppercorns
  • 16g of egg yolk
  • 2g of sea salt
  • rock salt, for curing the grouse legs
  • 1g of black pepper
  • 1/2 tbsp of black pepper
  • 1/2 tsp salt
  • 250g of caster sugar
  • 8 sprigs of rosemary, trimmed
  • 2l chicken stock
  • sea salt

Fresh Meat

  • 100g of bacon, finely diced
  • 500g of grouse bones
  • 200g of chicken mince
  • 2 grouse legs

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 pinch of nutmeg, grated
  • 1 pinch of allspice, ground
  • 5 cloves
  • 5 allspice berries
  • 1/2 tbsp of grated nutmeg

Dairy

  • double cream
  • 40g of double cream
  • 1 tbsp of butter, mixed with a little grated garlic, melted

Oils & Vinegars

  • grapeseed oil, for frying
  • 25ml of Cabernet Sauvignon vinegar
  • vegetable oil, for confiting the grouse legs
  • 500ml of cider vinegar
  • grapeseed oil, for frying

Salad & Fresh Herbs

  • 2 sprigs of fresh thyme
  • 1g of thyme

Delicatessen

  • 500ml of veal stock, ideally True Foods

Cooking Sauces

  • 500ml of brown chicken stock, ideally True Foods

Game

  • 20g of grouse liver, finely chopped
  • 16 grouse breasts
  • 8 grouse hearts