Roast Grouse With Blackberries & Port Wine Jus
William Drabble's grouse recipe is delicious combined with tangy blackberries and port wine jus. Grouse is a phenomenal game bird, and this recipe shows it off
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.greatbritishchefs.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Baking sheet
- Spoon
- Wooden spoon
- Slotted spoon
- Tongs
- Colander
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
- Serving platter
- Kitchen scale
- Paper towel
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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