Roast grouse with braised cabbage, celeriac purée and sauce Albert

by Martin Wishart
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Ingredients

Game

  • 6 grouse, fresh, insides removed

Salad & Fresh Herbs

  • 6 sprigs of thyme
  • 2 sprigs of thyme
  • 1 bay leaf

Fruit & Vegetables

  • 6 garlic cloves, peeled
  • 1 savoy cabbage, whole, tough outer leaves removed
  • 2 carrots, cut into long 5mm thick batons
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves
  • 1 celeriac, medium
  • 1 small onion

Oils & Vinegars

  • vegetable oil, for frying

Store Cupboard

  • salt
  • 250ml of chicken stock, fresh
  • salt
  • 60g of breadcrumbs, fresh
  • 1 tsp English mustard
  • 1 tsp creamed horseradish
  • salt
  • black pepper, freshly ground

Fresh Meat

  • 50g of duck fat, or lard
  • 150g of smoked bacon, good quality, cut into lardons

Beverages

  • 150ml of dry white wine

Dairy

  • 150ml of double cream
  • 50g of unsalted butter
  • 300ml of milk
  • 30g of unsalted butter
  • 1 tbsp of double cream

Spices & Dried Herbs

  • 3 cloves