Grouse Twelfth recipe
In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 4 red grouse (oven ready)
- 3 shallots peeled and finely chopped
- 150g foie gras
- 1 bunch thyme
- 4 slices of bread
- 1 bulb of garlic
- ½ punnet blackberries
- 2 rashers of bacon
- ½ pt brown chicken stock
- 100g chicken livers
- 50g butter
- Ground nut oil
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