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Roast Grouse wrapped in Smoked Venison on a bed of Pearl Barley Chantarelle Risotto with a Bramble and Beetroot Game Jus
Roast Grouse wrapped in Smoked Venison on a bed of Pearl Barley Chantarelle Risotto with a Bramble and Beetroot Game Jus
added by ScottishDeli

This is the dish that I cooked for the auditions for the new series Michael Winners Dining Stars - unfortunately I did not get through - the dish though was very tasty. All the ingredients came from within 2 miles of my house apart from the wine! This dish truly represents Perthshire on a plate.

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Prep time
  • 1 hour
Cook Time
  • 1 hour
Servings
  • 1
Ingredients
  • 1 Oven Ready Grouse
  • Pack of Smoked Venison
  • Fresh Thyme Leaves
  • Unsalted Butter
  •  
  • Pearl Barley
  • Fresh Picked Chantarelle
  • Shallots
  • Garlic
  • Olive Oil
  • Red Wine
  • Chiocken Stock
  • Salt and Pepper
  • Fresh Tyhme
  • Beetroot
  • Fresh Picked Brambles
  • Mushrooms
  • Juniper Berries
  • cloves
  • Onion
  • Heather Honey
  • Dark Chocolate
  • Red Wine
  • Port
  • Thyme Leaves
  • Game Stock or Chicken Stock
,
Directions
For the Grouse: Smash the Thyme Leaves up in a pestle and mortar and mix with the butter. Remove the legs of the grouse and put aside to use for the jus. Liberally coat the grouse in the Tyhme Butter - before wrapping in the Smoked Venison and tying with Butchers string. The reason for smearing in Butter is that the Vension is very lean unlike streaky bacon or pancetta. This helps the grouse stay nice and moist. The smokey flavour and the tyme work really well with the strong gamey flavour of the grouse. For the Pear Barley Risotto: Heat the Olive Oil and pour in the Pearl Barley stirring it until it turns Golden. Now add the onion and garlic. Add the redwine and chicken stock and reduce down. Fry the Chantarell off in another pan. Stir in the mushrooms to the pearl barley adding the fresh tyme leaves. For the Bramble and Beetroot Game Jus: Take the Grouse Legs and brown off in olive oil. Chuck in the Juniper Berries, Cloves, Peppercorns and Tyme. Add the chopped onion letting it soften. Throw in the Mushrooms, beetroot and brambles stiring it all together. Make it all sizzly and sticky by adding the heather honey. Glug in the red wine and port making sure you get all the black sticky bits off the bottom of the pan. Boil it and reduce down till its lke syrup. Grate a bit of chocolate in and add the stock. Simmer until reduced by half. Strain and whisk some chilled butter through. To roast the Grouse - throw in the oven for 15 minutes and then rest for 10. Place a blob of the Pearl Barley Risotto in the middle of the plate, serve the grouse on top and the jus around and over. A sprig of Purple Heather ontop of the Grouse sets the whole dish off. Scatter a few chantarelle around the edge along with some brambles and cubes of finely diced and cooked beetroot.
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