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Wild Grouse with Spinach, and Golden Girolles

  • Feeds 2 - 2 people
  • Prep time 10m
  • Cook time 30m
Description

Make the most of game season while it lasts with a rich, wholesome dinner featuring our tender young grouse. These birds come oven-ready and are perfect for Autumnal feasting. The grouse are seared then finished in the oven and served on a bed of wilted spinach and creamy wild mushrooms. This recipe can easily be scaled up to feed more too.

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 flavoured birds while you can.

  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.
  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.
  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.
  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.
  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.
  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!

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