Roast Grouse With Blackcurrant & Beetroot Sauce
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Roasting pan
- Grater
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Refrigerator
- Aluminum foil
- Paper towel
- Measuring spoon
- Kitchen scale
- Spoon
- Plate
Ingredients
- 4 young grouse, legs removed and reserved
- 50g unsalted butter
- 4 thyme sprigs
- 1 large or 2 small shallots, finely chopped
- 4 slices pancetta
- 4 slices white Sourdough or artisanal bread, buttered
- 1 tbsp unsalted butter
- 1 tbsp sunflower oil
- 1 shallot, chopped
- 1 bay leaf
- 1 thyme sprig
- 2 tbsp whisky
- 600ml chicken stock
- 1 tbsp redcurrant jelly
- 50g blackcurrant, topped and tailed
- 50g cooked beetroot, coarsely grated
- 1 tbsp crème de cassis
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