Yorkshire grouse with sweetcorn, black pudding and greengages

by Ivan Tisdall-Downes
Return to Recipe
Print

Ingredients

Game

  • 2 grouse

Oils & Vinegars

  • vegetable oil, for frying
  • 250ml of neutral oil, such as vegetable
  • 30ml of cider vinegar
  • vegetable oil, for deep-frying
  • 1 dash of vegetable oil

Dairy

  • unsalted butter, for basting
  • buttermilk, as needed
  • 100g of unsalted butter
  • 200ml of double cream
  • 400ml of whole milk

Fruit & Vegetables

  • 4 ears of corn
  • 2 large shallots, or 3 small, very finely sliced
  • 1 tbsp of chilli powder
  • 2 red onions, quartered
  • 1/2 garlic bulb
  • 100g of portobello mushroom, diced
  • 6 ears of corn
  • 2 greengage plums

Spices & Dried Herbs

  • 1 tbsp of dried oregano
  • 1 tbsp of smoked paprika
  • 1/2 tsp celery salt
  • freshly ground black pepper
  • 1 star anise

Salad & Fresh Herbs

  • 1 handful of parsley, very finely sliced
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • chickweed

Store Cupboard

  • sea salt, to taste
  • 250g of plain flour
  • 1 tbsp of garlic powder
  • sea salt
  • sea salt, to taste

Fresh Meat

  • duck fat, as needed
  • 200g of black pudding

Cooking Sauces

  • 2l white chicken stock