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