Roast grouse with blackberries and port wine jus

by William Drabble
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Ingredients

Game

  • 4 grouse, including giblets

Fresh Meat

  • 500g of duck fat

Oils & Vinegars

  • 1 tbsp of olive oil
  • oil
  • 100ml of olive oil

Dairy

  • 1 tbsp of butter
  • 100g of butter
  • 1 tbsp of butter

Store Cupboard

  • salt
  • pepper
  • 100g of seasoned flour
  • 2 eggs, whisked
  • 200g of breadcrumbs
  • 200ml of chicken stock
  • 300ml of veal jus
  • salt
  • pepper

Fruit & Vegetables

  • 3 large potatoes
  • 2 shallots, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 2 flat mushrooms
  • 1 punnet of blackberries, fresh
  • 1 savoy cabbage
  • 24 blackberries

Beverages

  • 200ml of port

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme