Food / 15 November, 2017 / My Baba

Roasted Young Grouse with Braised Chicory, Elderberry, Bread Sauce, Polenta and Gravy

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.

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