Roast Grouse with Blackberries and Port Wine Jus Recipe
This roast grouse recipe from William Drabble is best served in late August, when the grouse is still young and tender and blackberries are just coming into season.
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Ingredients
- 4 grouse, including giblets
- 500g of duck fat
- 1 tbsp of olive oil
- 1 tbsp of butter
- salt
- pepper
- 3 large potatoes
- 100g of seasoned flour
- 2 eggs, whisked
- 200g of breadcrumbs
- oil
- 100ml of olive oil
- 100g of butter
- 2 shallots, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 2 flat mushrooms
- 200ml of port
- 4 sprigs of fresh thyme
- 1 punnet of blackberries, fresh
- 200ml of chicken stock
- 300ml of veal jus
- 1 savoy cabbage
- 24 blackberries
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