Sous Vide Grouse Recipe With Fried Brioche & Fig Purée
Grouse is prepared two ways as a paté and poached in this grouse recipe from Kevin Mangeolles. The grouse pairs well with the sweetness of figs and the brioche.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Terrine mold
- Cooling rack
- Fine-mesh sieve
- Blender
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plastic wrap
- Oven
- Refrigerator
- Plate
Ingredients
- 3 grouse
- 100g of mushrooms, sliced
- 1 onion, finely diced
- 150g of butter
- 2 garlic cloves
- 2 sprigs of thyme
- 500g of strong bread flour
- 10g of salt
- 25g of sugar
- 375g of butter
- 23g of yeast
- 25ml of milk
- 6 eggs
- 10 figs
- 1/2 cinnamon stick
- 50g of Demerara sugar
- 1 star anise
- 1/2 bottle of red wine
- 3 fresh figs
- 75g of trompette mushrooms
- 1 knob of butter
- 2 tbsp of oil
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