Roast Grouse with stewed gooseberries and Beetroot and Celeriac Dauphinoise.
Roast Grouse with stewed gooseberries and Beetroot and Celeriac Dauphinoise. Accompanied with creamed leek gratin.
For the grouse
Requires:
4 oven-ready young grouse
Butter for basting
1 glass of red wine
200ml home-made stock or made with a chicken or beef stock cube
Method:
- Lightly season the grouse and rub the breasts with a little softened butter. Roast them in the oven for about 15 minutes. It is ready when a little blood runs out after inserting a sharp knife or carving fork between the legs and breast.
- Remove grouse from the oven and leave to rest on a plate in order to catch any juices that run out. Put the roasting tray in which the grouse were cooked over a low heat, add the red wine and stir the bottom to remove any cooking residue. Reduce the red wine completely and add the stock. Simmer for a few minutes, and then strain the gravy through a fine-meshed sieve into a small pan to keep hot.
For the stewed gooseberries
Requires:
2 tbsp butter
1 lemon, zest and juice only
75g caster sugar
275g gooseberries
Method:
- In a pan melt the butter then add the lemon zest and juice, sugar and gooseberries. Leave to simmer for 3-4 minutes.
For the Beetroot and Celeriac Dauphinoise
Requires:
50g Butter
1 clove Garlic, crushed
1 sprig Thyme
500g Beetroot, finely sliced
500g Celeriac
1 pinch black pepper
100ml double cream
150g Gruyere cheese, grated
Method:
- Set the oven to 200C/gas 6. Lightly butter an ovenproof gratin dish.
- Melt the butter in a frying pan and add the garlic and thyme. Fry gently for three to four minutes and then toss together with the beetroot and celeriac in a bowl.
- Layer the mixed beetroot and celeriac slices in the prepared dish and season well. Cover with kitchen foil and cook for about 45 minutes until soft.
- Remove the foil, pour over the cream and top with the grated Gruyere cheese. Bake for another 15 minutes until the cheese is brown and bubbling
Serve with Creamed Leek Gratin