Name: Grouse rôtie, fruits pochés
Yield: Serves 4
Cuisine: French
Ingredients: knob of unsalted butter; 50 g (1¾ oz/5 tbsp) redcurrants (or substitute 100 g (3½ oz/10 tbsp) cranberries if blackcurrants and redcurrants are unavailable); 4 grouse, cleaned and trussed (ask your butcher for the livers and hearts); 1 small garlic clove, finely chopped (minced); 8 raspberries; salt and pepper; 4 chicken livers, cleaned and trimmed; 4 slices of white bread, crusts removed, lightly toasted; 15 ml (1 tbsp) brandy; 100 ml (3½ fl oz/⅓ cup) veal stock (broth); 2 thyme sprigs, leaves stripped and finely chopped; 10 g (¼ oz/2 tsp) shallots, finely chopped; 4 grouse hearts; 4 grouse livers; 8 blackberries; 3 tbsp vegetable oil; 3 pink peppercorns, crushed; 2 figs, cut into narrow wedges; 50 g (1¾ oz/5 tbsp) blackcurrants; 100 ml (3½ fl oz/⅓ cup) dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

The glorious grouse is by far my favourite feathered game. As a child I was very greedy and used to eat two whole birds by myself! However, when I’m not running around in the countryside working up a healthy appetite, grouse are the perfect size just for one person. The grouse is also the only British game that cannot be farmed, so it has an air of exclusivity, compounded by a restricted shooting season.

The British grouse season officially opens on 12 August – known as the Glorious