Pine-scented grouse
The ‘Glorious 12th’ marks the start of grouse season each year, and this deliciously rich game bird is the perfect match for strong Scottish flavours, as Paul Welburn uses in this recipe. Douglas fir adds a hint of pine, while the traditional haggis, neeps ‘n’ tatties are updated in a crisp, fried croquette. Serve with a wee dram of whisky for the ultimate experience!This recipe was created for us in partnership with the Moorland Association and Great British Chefs by Michelin Star Paul Welburn who was originally from Yorkshire but now works for Tonic and Remedy in LondonThis recipe uses a water bath but if you do not have one, it can be pan/oven cooked using this link http://www.greatbritishchefs.com/how-to-cook/how-to-roast-grouse If you wish to impress at a dinner party this is the recipe to do.Recipe courtesy of www.greatbritishchefs.com
Ingredients
- 2 grouse
- Douglas Fir Pine
- 50 ml olive oil
- 2 juniper berries crushed
- 1 knob butter
- 150 grams spelt
- vegetable oil for deep frying
- 1 turnip peeled
- 100 ml white wine vinegar
- 100 ml white wine
- 50 ml water
- 50 grams sugar
- 1 tsp salt
- 1 handful sprigs thyme
For the sauce
- 50 ml vegetable oil
- 50 grams clarified butter
- 8 sliced shallots
- sprigs fresh thyme
- 8 crushed black peppercorns
- 5 juniper berries
- bay leaves
- 100 ml Scotch whisky preferably Auchentoshan '3 wood' whisky
- 2 ltr brown chicken stock
- 1 handful Douglas fir
For Haggis, neeps ‘n’ tatties croquette
- 50 ml vegetable oil
- 1 carrot finely diced
- 1 swede finely diced
- 150 grams haggis
- 50 grams mashed potato
- 1/2 tsp finely chopped parsley
- plain flour
- 1 beaten egg
- pinhead oatmeal
- vegetable oil for deep frying
For Swede purée
- 2 swedes peeled and finely diced
- 250 grams butter
- 1/2 tsp ground mace
- 1/4 tsp ground gloves
To serve
- 1 handful cobnuts
- 1 bunch rainbow chard
- 1 knob butter