Edinburgh Evening News 66 - Oven Roasted Grouse, Carrot Purée, Heather Honey Crumble
Chefs up and down the country get excited for the 12th of August or the Glorious Twelfth as it is known which sees the first grouse of the year and marks the start of the game season. Grouse is a rich meat that owes its flavour to the heather that the birds graze on. It is one of the last remaining truly wild meats that we eat.
In Scotland we have the most amazing game but so many shy away from it. This dish is the perfect introduction to grouse and even one to try for those who think that they don’t like it. The sweetness of the carrots and honey cuts through the richness of the grouse. I add some optional extras when I serve this dish in the form of celeriac purée and kale flowers. Most greengrocers can get kale flowers for you if you request them.
Serves 2
Ingredients
For the grouse:
1 grouse
A drizzle of rapeseed oil
50g butter
1 sprig of thyme
1 clove of garlic, crushed
For the heather honey crumble:
1 shallot, peeled and finely chopped
1 tbsp thyme, chopped
20g butter
80g heather honey
120g breadcrumbs
For the carrot purée:
75g butter
1 large shallot, peeled and diced
200g carrots, peeled and sliced
100ml milk
100ml double cream
For the baby carrots:
2 baby carrots
300ml water
50g honey
2 sprigs of thyme
Method
For the grouse:
Preheat the oven to 190C
In a large pan, brown the grouse evenly on all sides with a drizzle of rapeseed oil
Transfer the pan to the oven and roast the grouse for 8 minutes
Remove the pan from the oven and add the butter, garlic and thyme
Baste the juices over the bird
Allow the grouse to rest in the pan
For the heather honey crumble:
Sweat the shallot and thyme in the butter until the shallot has softened
Add the honey and bring to a rapid boil
Add the breadcrumbs
Cook out until the breadcrumbs are toasted
For the carrot purée:
Melt the butter in a heavy based saucepan and add the shallot
Sweat the shallot for 3-4 minutes
Add sliced carrots and continue to sweat down for another 4 minutes
Add the milk and cream and simmer for 10 minutes
Blend in a high speed blender until smooth and glossy
Season to taste with sea salt
Pass through a fine sieve
Keep warm until needed
For the baby carrots:
Peel the carrots
Add all of the ingredients to a pot
Bring to a simmer and cook until the carrots are tender
To serve:
Carve the grouse as you would a chicken
Sprinkle the crumble over the meat
Arrange the remaining elements as per the image
