Roast grouse with braised cabbage, celeriac purée and sauce Albert

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Martin Wishart's roast grouse recipe makes the most of seasonal autumnal ingredients, from the rich, dark meat of grouse to the smooth and woody celeriac purée. This heady combination is topped off with sauce Albert and seasoned with punchy horseradish and mustard.

First published in 2015





Braised savoy cabbage

Celeriac purée

Sauce Albert


  • Liquidiser


Preheat the oven to 200°C/gas mark 6
Quarter the cabbage, cut out the core and roughly shred the leaves. Set aside
Place a heavy-based pan over a medium heat and add the duck fat. Once melted, add the bacon lardons, fry for 3 minutes and add the carrots and onions
Cook for 2-3 minutes, then add the cabbage and a good pinch of salt. Mix until well combined
Add the white wine, reduce until almost dry, then add the chicken stock, garlic and thyme and bring to the boil. Cover with a circle of greaseproof paper (cartouche) and place in the oven for 15-20 minutes
Trim the celeriac and cut into large, even pieces. Bring a pan of salted water to the boil and cook the celeriac until tender. Drain well and leave to steam in a colander to remove any excess moisture
Return the celeriac back to the pan, add the double cream and simmer until reduced by half. Transfer the cream and celeriac to a blender, add the butter and blitz until puréed and smooth. Pass through a fine strainer and set aside until required
To prepare the sauce, stud the onion with the cloves and add to a pan with the milk and bay leaf. Simmer for 5 minutes
Add the butter, cream and breadcrumbs and reduce the heat to low. Cook for 5 minutes, stirring gently, and season with salt and pepper. Stir in the mustard and creamed horseradish, remove the onion and bay leaf before serving
Preheat the oven to 210°C/gas mark 6
Add a dash of oil to a casserole pan and place over a medium heat. Season the grouse with salt, both inside the cavities and on the skin, and stuff with the garlic and thyme
Colour the grouse in the hot casserole dish all over, then transfer to a tray and place in the oven for 8-10 minutes. Once cooked, remove from the oven and set aside to rest in a warm place
To serve, place the grouse on a bed of the hot cabbage mix on plates and serve immediately with a side of the celeriac and sauce
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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