At our trip to Stratford Food Festival we picked up a couple of amazing little grouse – so decided to bite the bullet and cook them that evening. Hubby came up with this dish and it was really great. Originally we planned to have it with some roasted new potatoes, but while perusing our cupboards looking for some hazelnuts we came across some green lentils so went in a slightly different direction. The finished dish consisted of roasted grouse and butternut squash, braised lentils with wild mushrooms & pancetta, finished with a red wine jus, toasted hazelnuts and pickled red cabbage. Now, I admit, it sounds like a bit of a weird and wonderful combination of tastes and flavours, but it was lovely!
- 2 grouse
- half butternut squash, peeled and diced into 1cm pieces
- 3 handfuls green lentils
- 1 celery stick, finely diced
- 2 shallots, finely diced
- 8 slices pancetta
- 1 handful mixed wild mushrooms
- few sprigs of thyme
- 2 tbsp jarred pickled red cabbage
- 1 small handful of toasted hazelnuts
- olive oil
- 1/2 pint chicken stock
- 100ml red wine
- Sea salt and pepper for seasoning
- 200ml beef stock
- Remove wishbone from the grouse
Season the grouse with a little sea salt and pepper, and wrap in the pancetta slices, to keep the meat moist while cooking.
Sweat off the celery, one of the shallots and mushrooms. Add the lentils and cook until translucent.
Add a sprig of thyme and chicken stock and cook for 30 minutes or until tender.
- Place the butternut squash in a roasting tin with salt pepper and oil, put in the oven and roast for 30 mins or until cooked.
Seal the grouse in a hot frying pan until just browning on all sides.
- Place in a roasting tray and cook for about 13mins if you like it pink, or longer depending on how you like you meat cooked.
- Remove from the oven and leave to rest.
Transfer roasting juices into pan, add the other shallot, beef stock and red wine. Reduce by half and strain.
- Remove the pancetta from around the grouse, and chop finely and add to the lentils at the last minute
Remove breasts and legs from grouse
Serve on plate topping with the red cabbage and a scattering of toasted hazelnuts.
Happy eating 🙂