Frozen Grouse (225-285g)


Product Information

Grouse (225-285g)  Frozen

Price is per Grouse

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Grouse are heavily built like other Galliformes such as chickens. They range in length from 31 cm (12 in) to 95 cm (37 in), in weight from 0.3 kg (11 oz) to 6.5 kg (14 lb). Males are bigger than females—twice as heavy in the Capercaille, the biggest member of the family. Grouse have feathered nostrils. Their legs are feathered to the toes, and in winter the toes too have feathers or small scales on the sides, an adaptation for walking on snow and burrowing into it for shelter. Unlike other Galliformes, they have no spurs.





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  • 1 whole young Grouse, at room temperature
  •  4 strips pancetta
  •  3 tbsp Vegetable Oil
  • 12 Shallots, peeled
  • 100ml/3½fl oz Brandy
  • 1 tsp Black Peppercorns
  • 300ml/½fl oz white Chicken Stock
  • 2 Highland Burgundy potatoes (use other potatoes, preferably red-fleshed, if unavailable)
  • salt and freshly ground black pepper
  • 1 Celeriac, peeled, finely chopped
  • milk, to cover Celeriac
  • Double Cream to cover celeriac
  • 25g/1oz butter
  • 150g/5½oz Wild Mushroom, Scottish girolles, cepes or chanterelles

    how to Cook:

    Preheat the oven to 180C/350F/Gas 4. 

    Cover the grouse breasts with strips of pancetta to protect them from the heat and roast the bird whole on the bone for nine minutes or until cooked through (depending on size).  

    When you think the grouse is cooked, test by piercing the thigh with a skewer at the thickest part. The juices should run clear. If not, cook for a few minutes longer. Remove the legs and the breasts, and set aside in a warm place, along with the cooked pancetta. 

    Chop up the grouse carcass and heat one tablespoon of the vegetable oil in a pan. Gently fry the carcass with shallots, brandy and peppercorns. Add a little chicken stock and cook to reduce it very quickly to create a concentrated grouse flavour in the jus. Strain through a sieve and set aside. This is best done just before serving. 

    Slice the Highland Burgundy potatoes thinly on a mandoline. Heat the remaining vegetable oil in a pan. Add the potatoes to the pan and lightly fry in vegetable oil until crisp and golden-brown. Season with salt and freshly ground black pepper.  

    Place the celeriac into a small pan, cover with equal amounts of milk and cream and cook until soft. Once soft, drain, discarding the milk and cream. Purée using a hand-blender until smooth. Season with salt and freshly ground black pepper, to taste. 

    Heat the butter in a frying pan and add the mushrooms. Gently fry the mushrooms until cooked all the way through. 

    To serve, arrange the grouse breasts and the leg meat on the plate and surround with spoonfuls of celeriac purée and sautéed wild mushrooms. Pour the sauce over the top of the grouse and garnish with the set-aside pancetta. Serve with some of the Highland Burgundy chips.



Product Code: GRO311


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