How to Cook Roast Grouse with Wild Mushrooms & Watercress
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Ingredients
- 2 x Young grouse
- 2 tbls. Poultry fat
- Sea salt
- Freshly ground black pepper
- Knob unsalted butter
- Punnet wild mushrooms
- Diced shallot
- Clove garlic crushed
- 150 ml poultry stock
- 2 old crop potatoes (king Edward or Maris piper)
- Bunch watercress
- Bread sauce (optional)
- 6 slices white bread or sourdough crust removed (crumbed)
- 350 ml whole milk
- ½ large white onion
- 4 x cloves studded into the onion
- 2 x bay leaf
- 10 peppercorns
- 1 x sprig thyme
- 1 x clove garlic
- 50 g cold diced butter
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