Grouse with Root Vegetables and Elderberries Recipe - Great British Chefs

Ingredients

• 100g of elderberries
• 40g of cranberry vinegar
• 40ml of water
• 40g of caster sugar
• 3 shallots
• 2 leeks
• 2 carrots
• 1/2 celeriac
• 2 garlic cloves, finely grated
• 100g of bacon, finely diced
• sea salt
• freshly ground black pepper
• double cream
• grapeseed oil, for frying
• 500g of grouse bones
• 2 shallots, chopped
• 250g of button mushrooms, chopped
• 2 sprigs of fresh thyme
• 1 sprig of rosemary
• 5 black peppercorns
• 5 juniper berries
• 1/2 garlic bulb
• 250ml of port
• 250ml of red wine
• 25ml of Cabernet Sauvignon vinegar
• 500ml of veal stock, ideally True Foods
• 500ml of brown chicken stock, ideally True Foods
• 200g of chicken mince
• 16g of egg yolk
• 40g of double cream
• 2g of sea salt
• 30g of mushrooms, finely chopped
• 30g of shallots, finely chopped
• 2 grouse legs
• vegetable oil, for confiting the grouse legs
• rock salt, for curing the grouse legs
• 20g of grouse liver, finely chopped
• 1g of thyme
• 1g of black pepper
• 1 pinch of nutmeg, grated
• 1 pinch of allspice, ground
• 1 hispi cabbage
• 1 tbsp of butter, mixed with a little grated garlic, melted
• 500g of elderberries
• 500ml of cider vinegar
• 200g of shallots, sliced
• 5 cloves
• 5 allspice berries
• 1/2 tbsp of grated nutmeg
• 1/2 tbsp of black pepper
• 1/2 tsp salt
• 250g of caster sugar
• 16 grouse breasts
• 8 grouse hearts
• 8 sprigs of rosemary, trimmed
• 2l chicken stock