Roast Grouse Recipe - Great British Chefs

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.

Ingredients

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Grouse

6 grouse, fresh, insides removed
6 sprigs of thyme
6 garlic cloves, peeled
vegetable oil, for frying
salt

Braised savoy cabbage

1 savoy cabbage, whole, tough outer leaves removed
50g of duck fat, or lard
150g of smoked bacon, good quality, cut into lardons
2 carrots, cut into long 5mm thick batons
1 onion, peeled and finely sliced
150ml of dry white wine
250ml of chicken stock, fresh
2 garlic cloves
2 sprigs of thyme
salt

Celeriac purée

1 celeriac, medium
150ml of double cream
50g of unsalted butter

Sauce Albert

1 small onion
3 cloves
1 bay leaf
300ml of milk
30g of unsalted butter
1 tbsp of double cream
60g of breadcrumbs, fresh
1 tsp English mustard
1 tsp creamed horseradish
salt
black pepper, freshly ground

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Preheat the oven to 200°C/gas mark 6

Quarter the cabbage, cut out the core and roughly shred the leaves. Set aside

1 savoy cabbage, whole, tough outer leaves removed

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

50g of duck fat, or lard
150g of smoked bacon, good quality, cut into lardons
2 carrots, cut into long 5mm thick batons
1 onion, peeled and finely sliced

Cook for 2-3 minutes, then add the cabbage and a good pinch of salt. Mix until well combined

salt

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

150ml of dry white wine
250ml of chicken stock, fresh
2 garlic cloves
2 sprigs of thyme

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

1 celeriac, medium

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

150ml of double cream
50g of unsalted butter

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

1 small onion
3 cloves
1 bay leaf
300ml of milk

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

30g of unsalted butter
1 tbsp of double cream
60g of breadcrumbs, fresh
salt
black pepper
1 tsp English mustard
1 tsp creamed horseradish

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

vegetable oil, for frying
salt
6 grouse, fresh, insides removed
6 sprigs of thyme
6 garlic cloves, peeled

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

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Martin Wishart

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

Roast grouse with braised cabbage, celeriac purée and sauce Albert

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