Serves 2

Preparation Time 20 Minutes

Cooking Time 40 Minutes

For the Roasted Grouse and Gravy

  • 2 young grouse
  • 4 rashers of streaky bacon
  • 250ml red wine
  • 1 shallot, sliced
  • 4 sprigs of thyme
  • 250ml chicken stock

For the Elderberries

  • 200g picked elderberries
  • 200ml ruby port
  • 80g sugar

For the Bread Sauce Polenta

  • 350ml milk
  • 100ml whipping cream
  • 6 sage leaves
  • 3 sprigs of thyme
  • 1 clove of garlic, halved
  • 1 bay leaf
  • 4 cloves
  • 1/4 nutmeg, finely grated
  • 1 small onion, sliced
  • 50g white polenta
  • 1 tsp salt
  • 40g Parmesan, grated
  • 50g smoked bacon lardons

For the Glazed Chicory

  • yellow or red chicories
  • 50g butter
  • 1/2 tbsp sugar
  • 10ml maple syrup
  • 1 tbsp orange juice

To prepare the grouse

Season inside and outside of the birds and stuff with a few sprigs of thyme. Wrap each in a couple of streaky bacon rashers and roast at 200°C for 12 minutes for medium rare and 18 minutes for medium. Once out of the oven, rest for 10 minutes, remove the breast and legs and keep warm.

To make the gravy

Roughly chop the carcasses and put back into the roasting tin with the red wine, shallots, thyme and chickenstock. Reduce for 10 minutes and then strain.

To prepare the elderberries

Boil the port with sugar, add the elderberries and take off the heat. Chill.

To make the polenta

Bring the milk, cream, herbs, onion and spices to the boil and infuse for 15 minutes. Put the polenta in the saucepan with the milk, which was passed through the sieve and season. Whisking constantly, bring the milk to the boil, cook for 5 minutes. Add the Parmesan and bacon lardons and cook for 3 minutes. Adjust the consistency with extra milk if necessary.

To prepare the chicory, cut them in half lengthways. Heat the butter in a frying pan and add the sugar to melt it. Place the chicories in, flat-side down and cook for 2 minutes. Add the maple syrup and orange juice, bring to the boil and gently simmer until syrupy.

CHARITABLE BOOKINGS Signature Dish recipe book of 365 leading UK chefs signature dishes makes the perfect gift for all foodies this Christmas, priced at £40 with £5 going to a charity or to the buyers choice from a growing list of over 8,500 UK registered charities or everyone can enjoy 100 of these stunning recipes for free by simply downloaded the CHARITABLE BOOKINGS app.

About The Author

“My Baba is packed with expert advice and information on all aspects of fertility, pregnancy, motherhood and parenting.

We’re constantly researching and reviewing the latest educational toys, gadgets and gizmos, and blogging about the latest crafts, activities, fashions and mouth-watering family recipes. My Baba is also the ultimate present guide with unique gift ideas for babies, toddlers and children of all ages.”
Leonora Bamford, Founder

Related Posts

Leave a Reply

Your email address will not be published.