This grouse dish with toasted oats, onion puree, braised onions and salsify is a winning winter recipe. By Paul Leonard, head chef at The Devonshire Arms, Bolton Abbey, North Yorkshire.
INGREDIENTS
ONION PUREE
3 white onions
2 tbsp of rapeseed oil
1 sprig of fresh thyme
1 bay leaf
200ml white chicken stock
Sea salt
BRAISED ONIONS
8 baby onions
50g butter
10ml of rapeseed oil
50ml of chicken stock
SALSIFY
2 sticks of salsify
50g butter
200g chicken stock
TOASTED OATS
100g rolled oats
20g chives
15g honey
20g butter
GROUSE
2 grouse – oven ready
Butter
Thyme
Garlic
METHOD
• Peel and finely slice the onions, gently warm the oil in a saucepan with a good pinch of the salt, add the onions, thyme and bay.
• Cook without colour on a moderate heat for around 10 minutes
• Add the chicken stock and continue to cook on a low heat until the onion is very tender.
• Transfer to a food processor and blitz until very smooth. Check the seasoning.
• Cut the onions in half, leaving on the skins. Heat the oil and butter in a pan with a pinch of salt. Add the onions flat side down and cook on a moderate heat until golden brown. Add the chicken stock and then cook until tender.
• Wash and peel the salsify, place in acidulated water. Cut to 3inch long pieces.
• Bring the chicken stock up to a simmer then add the butter and a pinch of sea salt, cook for around 12 minutes until starting to get tender then leave to cool in the stock.
• Finish by roasting with butter until golden. Toast the oats under the grill until golden, meanwhile place the butter and honey in a pan and melt.
• Add the oats to the honey mix, thoroughly coat and place in the oven at 180*c for around 12 minutes.
• Moving every 2 minutes so that it cooks evenly.
• Once cool add the finely chopped chives.
• Season the grouse with sea salt, generously add some rapeseed oil to a frying pan and heat.
• Add the grouse and colour on all sides. Then place in the oven at 200*c for 2 minutes each side. (That’s each breast and the back so you should turn it twice) making it 6 minutes in total.
• Add the butter thyme and garlic and baste. Let it rest in the pan for at least 6 minutes.
• Carve 1 breast and one leg per portion.
SERVING
• Warm the onions, puree, salsify and place on the plate.
• Take the skin from the grouse breast once carved and cover the skin with toasted oats.
• Add some wilted swiss chard and a grouse sauce seasoned with madeira.
