Name: Braised Faggots of Farndale Grouse with a Bubble and Squeak Rösti and Garden-Grown Redcurrant ‘Gravy’
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: Main course - Serves four
Ingredients: 1 clove of garlic, finely chopped; a little oil for frying; meat from 2 ‘old’ grouse, including offal [liver and heart], roughly chopped; 100 g of pig’s caul; 200 ml of game stock; 150 g sausagemeat; 30 g fresh redcurrants, off the stalks; 1 shallot, finely sliced; 2 shallots, peeled and finely chopped; 50 g savoy cabbage; 10 g butter; 5 g fresh thyme leaves; 2 maris piper potatoes; 1 carrot; 50 g bacon bits

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
2 hr 30

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A PERFECT WAY TO USE OLD GROUSE WHICH COULD OTHERWISE HAVE A TENDENCY TO BE A LITTLE TOUGH. WE USE THE LIVERS AND HEART AS WELL TO GIVE A GOOD ‘OFFALLY’ DEPTH. SIT TWO OR THREE FAGGOTS ON A CRISP BUBBLE AND SQUEAK RÖSTI, AND SPOON OVER THE TART REDCURRANT GRAVY – THE REDCURRANTS’ ACIDITY HELPS TO ‘CUT THROUGH’ THE RICHNESS OF THE REST OF THE DISH.