Don’t grouse about your Sunday dinner – try this

Pan-Fried Grouse

Ingredients Instructions
  • 2x grouse breasts
  • 1x garlic clove
  • 30g unsalted butter
  • 1x sprig of thyme
  • For the Albert sauce - 2x shallots
  • 25g unsalted butter
  • 50ml white wine
  • 125ml double cream
  • 2tbsp horseradish cream
  • 5g English mustard
  • 1x lemon
  • 10g breadcrumbs
  • Nutmeg, grated
  • For the carrots - 2x purple carrots
  • 4x orange carrots
  • 2x star anise
  • 200g unsalted butter
  • 1x cinnamon stick
  • Trim any excess skin from the grouse and seal in a hot frying pan skin side down, turning once the skin is crisp.
  • Add 30g of the butter, a garlic clove and a sprig of thyme to an ovenproof dish with the grouse, then cook the grouse at 180 degrees for around 7 minutes. Take out and leave to rest.
  • Finely dice the shallots and cook gently in 25g of the unsalted butter until soft. Add the white wine and reduce until almost gone, then add the double cream, horseradish cream and mustard. Cook until the sauce thickens.
  • Stir the breadcrumbs, lemon juice and a touch of nutmeg into the sauce to finish.
  • To prepare the puree, peel and roughly chop the orange carrots into a pan with 300ml of water then gently simmer until soft. Drain the water, add a small amount of double cream and blitz in a food blender until pureed.
  • Spit the purple carrots in half lengthways and fry in a lightly oiled pan until golden brown.