Roast Grouse Recipe - Great British Chefs

Ingredients

• 6 grouse, fresh, insides removed
• 6 sprigs of thyme
• 6 garlic cloves, peeled
• vegetable oil, for frying
• salt
• 1 savoy cabbage, whole, tough outer leaves removed
• 50g of duck fat, or lard
• 150g of smoked bacon, good quality, cut into lardons
• 2 carrots, cut into long 5mm thick batons
• 1 onion, peeled and finely sliced
• 150ml of dry white wine
• 250ml of chicken stock, fresh
• 2 garlic cloves
• 2 sprigs of thyme
• 1 celeriac, medium
• 150ml of double cream
• 50g of unsalted butter
• 1 small onion
• 3 cloves
• 1 bay leaf
• 300ml of milk
• 30g of unsalted butter
• 1 tbsp of double cream
• 60g of breadcrumbs, fresh
• 1 tsp English mustard
• 1 tsp creamed horseradish
• black pepper, freshly ground