Name: Roast Yorkshire Grouse with all the Trimmings
Yield: Serves 6
Cuisine: English
Ingredients: 600 g farmhouse white bread, crusts removed; 1 bay leaf; ½ small white onion; 180 g plum jam; 4 cloves; 1 small carrot; 80 g chilled butter, diced; 200 g minced grouse leg meat (from your 6 grouse); salt and freshly ground black pepper, to taste; 6 grouse, crowned, with legs boned and minced (ask your butcher to do this); 2 small onions; 150 ml brown beef stock; 150 ml dark chicken stock; 200 g fatty minced pork belly; 240 g liver parfait; sprig of thyme, leaves picked; 200 g mashed potato; 150 ml red port; 1 garlic clove; 30 g tomato purée; salt, to taste; 120 g beef sauce; 1 l milk; 4 garlic cloves, crushed; 3 thick slices of sourdough; 50 g beef dripping; 200 g butter, softened; 200 g game chips; sprig of thyme

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Roast grouse is a dish that has been served in late summer and early autumn in Britain for centuries. Every year, when the short but sweet season rolls around, Shaun makes small improvements and adjustments to how we serve it. This might be the best yet: a truly celebratory version of grouse that puts the bird at the centre of a luxurious feast. We all love seeing the expression on guests’ faces when this arri