Grouse with Cavolo Nero and Red Wine Gravy
-
Feeds 1 - 2 people 
Prep time 10m
Cook time 20m
Description
Grouse is undoubtedly a star of the game season, and their rich flavour works well with classic sauces like this red wine gravy. We like to wrap grouse in streaky bacon, but you could also smear the skin in butter.
Grouse will take less or more time to cook depending on their age. We used a young grouse for this recipe, which needs little cooking time.
- 2 tender young oven-ready grouse
- 4 rashers streaky bacon
- 2 sprigs thyme
- 1 tablespoon butter
- 1 tablespoon flour
- 250g cavolo nero
- 1 tablespoon redcurrant jelly
- 500ml chicken stock
- 200ml red wine
- Preheat the oven to 220C.
- Combine the chicken stock, red wine and redcurrant jelly in a saucepan and reduce vigorously until you have around 200ml left - it will look a little syrupy at this point. Set aside.
- Rub the butter and flour together until you have paste and roll into a ball. Set aside.
- Heat a generous slice of butter in a frying pan and sear the grouse on both breasts until golden - a couple of minutes.
- Wrap the grouse in bacon and stuff with thyme then place in a roasting dish and put into the oven breast side up for 15 minutes.
- Remove to a plate, cover loosely and allow to rest for 10 minutes.
- Cook the cavolo nero in boiling salted water until tender. Drain and top with a pat of butter.
- Deglaze the grouse roasting tin with the red wine reduction and heat until bubbling. Add the butter and flour mixture and whisk until glossy. Taste and season and serve with the grouse and cavolo nero.
Share with your friends
Ingredients you will need
-
These delightful game birds are shot on the grouse moors of Scotland, processed and brought down to London twice a week. They are oven-ready and delicious if you like a strong gamey taste. The perfect size for dinner parties, make the most of the short game season and enjoy these intensely flavoure...Out of stock -
Cavolo Nero, 1kg£11.95Cavolo Nero comes from Italy and literally means 'black cabbage'. It gets its name as its leaves are dark green in colour and appear black. It has a strong irony flavour and stands up very well to winter meats like venison and daube... -
Chef's Chicken Stock, 1L£20.95Good quality chicken stock is pure gold in the kitchen, because it can go into so many different dishes, and this French brand is good enough for a Michelin chef. Rich and tasty, it will form the basis of soups, casseroles, stews, pies, risottos, pasta dishes and more, and the pack will last a long ...
