Roast British Red Grouse with Red Leaves and Vegetable

Name: Roast British Red Grouse with Red Leaves and Vegetable
Yield: Serves 4
Ingredients: 4 prime, new season’s, freshly plucked and gutted grouse, legs removed, room temperature; 2 purple carrots, washed; 8 small red beetroot, washed; 1 small bunch of thyme; 50 g hazelnut oil; 12 borage shoots; 8 juniper berries, gently crushed; 1 head of garlic, cut in half; 3 litres water; 60 g Table salt; 200 g grape seed oil; Sea salt; 10 g dried blackcurrant powder (from health food shops); Lemon zest and juice; 12 Pennywort; 12 land of sea shoots; 500 g cherries, de-stoned, keep 8 for garnish; 100 g cranberry juice; 2 red endive, 16 leaves separated; 100 ml dry sherry; 4 baby red onions, peeled, cut in half; 20 g balsamic vinegar; 200 ml brown chicken stock (buy fresh from a top supermarket); 1 red radicchio, 16 leaves, separated; 100 ml of dry sherry; 1 orange, juiced, 80 g

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

4 prime, new season’s, freshly plucked and gutted grouse, legs removed, room temperature
8 small red beetroot, washed
2

Main course
Dinner
Gluten-free

Method

Beetroots and Carrots

Preheat the oven to 160°C
Season the beetroots and carrots lightly with salt.
Wrap individually with foil and 1 sprig of thyme. Bake in the oven for 30-40 minutes, or u