Roast Grouse with Ampleforth Abbey Apple Purée, Mulled Brambles and Sloe Gin Juices

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS IS A VERSION INSPIRED BY A LUNCH I ONCE ATE AT LE MANOIR AUX QUAT’ SAISONS WITH NIGEL HOWARTH AND A GROUP OF OTHER CHEFS. IT WAS AN EXCEPTIONAL LUNCH, AND WENT ON UNTIL AROUND 8PM [CHEFS WILL BE CHEFS!]. I WAS SITTING BETWEEN TWO LEGENDARY CHEFS, PIERRE KOFFMAN, ON ONE SIDE, AND RAYMOND BLANC ON THE OTHER, AND THE FOOD, THE STORIES AND CAMARADERIE WERE SECOND TO NONE – WHAT A LUNCH!!

Ingredients

  • 4 young grouse, oven ready
  • 4 slices of pancetta
  • 3 cooking apples
  • 100 g sugar
  • 100 ml mulled wine
  • 100 g brambles
  • 50 ml sloe gin
  • 100 ml veal stock
  • seasoning

    Method

    Preheat the oven to 180°C/gas mark 4. Place the grouse on an oven tray, season, then take the pancetta and cover over the bird’s breasts, to keep them moist, and roast for about 16 to 18 minutes. Then remove from the oven and leave to rest.

    To Make the Apple Purée

    First peel and core the apples, then cut each apple into quarters. Place the apples into a small saucepan adding a little water and the sugar, then bring to boil and cook until very soft. Purée in the food processor until smooth.

    Bring the mulled wine to the boil, then place the brambles in a small dish and cover with the wine, leaving to cool and take on the flavours of the wine.

    To Make the Sauce

    Heat the veal stock and reduce by half. At this point, add the sloe gin, which will add a rich and fruity flavour to the sauce.

    To serve, take the breasts and legs off the birds and keep warm, spoon the apple purée on to the plate and place two breasts and legs on each plate, spoon the mulled brambles around the plate and finish with the sloe gin sauce, adding the pancetta to garnish on top.