Roast Grouse with Pear Tatin and Kale
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Ingredients
- 75 g Sugar Caster sugar used for poaching
- 75 g Sugar Caster sugar used for caramel
- 100 g Puff Pastry Ready-rolled all-butter
- 100 g Butter Divided for tatin, frying, and sauce
- 1 piece Lemon Cut in half
- 3 piece Pears Peeled but left whole
- 75 ml Port
- 200 ml Chicken Stock Concentrated
- 6 piece Grouse Cleaned
- 4 sprig Thyme Leaves only
- 1 Salt To taste
- Black Pepper Freshly ground
- 500 g Celeriac Peeled and cut into small chunks
- 300 g Kale Tough stalks removed
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