Food / 15 November, 2017 / My Baba
Preparation Time 20 Minutes
Cooking Time 40 Minutes
For the Roasted Grouse and Gravy
For the Elderberries
For the Bread Sauce Polenta
For the Glazed Chicory
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.
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