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Grouse Parmo

Celebrity chef Tony Singh shares one of his favourite grouse recipes, a game take on a Teeside classic.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Grouse, Italian
Servings 3

Ingredients
  

Parmo

Fresh Ingredients

  • 3 Grouse, breast taken off and skinned. The legs and bones can be used for game stock and if you can’t get grouse you could use pheasant
  • 2 Free-range eggs, beaten
  • 75 g Parmesan, grated 

Store Cupboard Ingredients

  • 100 g Plain flour  
  • 75 g Breadcrumbs  
  • Salt and pepper to taste

Bread Sauce

Fresh Ingredients

  • 700 ml Milk
  • 50 g Butter
  • 1 Onion, chopped  
  • 2 Garlic cloves 
  • 3 Thyme sprigs 

Store Cupboard Ingredients

  • 6 Cloves
  • 6 Peppercorns  
  • 1 Bay leaf  
  • 100 g White breadcrumbs 
  • 1/2 Nutmeg, freshly grated, or a good pinch of ground nutmeg

Redcurrant and Tomato Sauce

Fresh Ingredients

  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely chopped

Store Cupboard Ingredients

  • 1 tbsp Olive oil
  • 100 ml Red wine
  • 1 tsp Dried oregano 
  • 1 400g tin of chopped tomatoes (or 500g fresh cherry tomatoes) 
  • 1 tbsp Redcurrent jelly
  • Salt and pepper to taste

Game Chips

Fresh Ingredients

  • 2 Maris Piper potatoes

Store Cupboard Ingredients

  • Vegetable oil, for frying 
  • Smoked paprika 
  • Chaat masala  
  • Salt

Instructions
 

Parmo

  • Season the flour and place in one bowl, put the beaten eggs in another and the breadcrumbs in a third bowl.  
  • Dip each grouse breast in the flour, dust off any excess and drop into the egg. Finally, coat in the breadcrumb pressing it into the breast firmly.  
  • Shallow fry the breast till golden and crispy and place on a oven proof tray, top with the bread sauce, sprinkle on the parmesan cheese and grill until it has some colour.   
  • To assemble, place some tomato and redcurrant sauce in the middle of the plate and place on a grouse breast serve the game chips on the side .  

Bread sauce

  • Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan.  
  • Add the breadcrumbs and simmer for 3-4 mins.   
  • Add nutmeg, season and pour over the grouse. 

Redcurrant and tomato sauce

  • Heat the olive oil in a saucepan and add the onion & garlic.
  • Fry until translucent, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. 
  • Season with salt and pepper.
  • Cover and simmer for 10 minutes, then remove the lid. Taste and add the redcurrant jelly. 
  • Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the grouse soggy. 

Game chips

  • Slice the potato as thinly as possible with a mandolin, sharp knife or a crinkle cut knife.  
  • Rinse the slices in cold water a couple of times and pat dry with kitchen towel (this will help to remove the starch and make them crispier). 
  • Heat oil to 170°c, deep-fry the potato slices for a couple of minutes until golden brown.  
  • Drain any excess oil on kitchen towel and season with salt, smoked paprika and the chaat masala. 

Top Tips

  • Both sauces and the game chips can be made up to two days in advance and the sauces just reheated before you serve.