Wild Grouse with Rainbow Chard & Golden Girolles
Drogo
2 - 2
10 minutes
30 minutes
Make the most of game season with this rich wild grouse recipe, pairing tender young grouse with golden girolles, rainbow chard and smoked bacon. The birds are seared until coloured, then finished in the oven and served alongside creamy wild mushrooms and wilted greens.
Grouse has an intense, distinctive game flavour that works particularly well with earthy mushrooms and smoky bacon. In this recipe, fresh girolles are cooked with chicken stock and cream, while the rainbow chard is wilted with butter, garlic, white wine and stock.
If you're wondering how to cook grouse for an autumn dinner or special occasion, this is a flavourful way to serve the seasonal game bird. The recipe serves two but can easily be scaled up when entertaining.
Ingredients
Wild Grouse with Spinach, and Golden Girolles
- 2 tender young grouse
- 500g rainbow chard
- 250g fresh girolles
- 250g smoked bacon
- 250ml white wine
- 500ml chicken stock
- Butter
- Oil
Directions
Method
- Step 1, Preheat the oven to 200 while you prep the vegetables. For the rainbow chard removing the thick stalks from the young leaves and slice the girolles lengthwise. 2. Heat up a knob of butter with oil in a sauce pan, once the butter is bubbling add in the girolles. Shake the pan around and once the sizzling calms down its time to pour in a dash of chicken stock. Leave to reduce.
- Step 2, Heat up a knob of butter with oil in a sauce pan, once the butter is bubbling add in the girolles. Shake the pan around and once the sizzling calms down its time to pour in a dash of chicken stock. Leave to reduce.
- Step 3, In another sauce pan melt some butter and garlic, then add the rainbow chard in to wilt. Season with salt and add a dash of white wine and bit of chicken stock.
- Step 4, Return to the mushrooms which will have reduced nicely by now and add in a splash of cream. Dice up some bacon and add to the mushroom to cook off. Adjust for seasoning if needed.
- Step 5, In a third oven-safe pan, heat up a glug of oil. Oil up the grouse and stuff with some fresh thyme. Place the grouse in and colour on all sides to seal. Place a few strips of bacon on top and pop into the oven to finish cooking for 8-10 mins.
- Step 6, Plate up the spinach (leave the residual cooking liquors in the pan), creamy girolles, and the grouse with bacon. Spoon over some of the wine jus from the spinach pan and serve!
Ingredients you'll need
