• 2servings
  • 200minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 sprigs thyme

  2. 1 sprigs rosemary

  3. 5 white peppercorns

  4. 2 cloves garlic , crushed

  5. 1 shallot , finely sliced

  6. 1 litres roast chicken stock

  7. 150 g pine kernels

  8. 150 g pistachio nuts

  9. 4 juniper berries

  10. 2 matchstick-lengths cinnamon sticks

  11. 1 tsp blackberry jelly

  12. 2 florets cauliflower

  13. splashes sherry vinegar

  14. 75 g fresh blackberries

  15. splashes blackberry vinegar

  16. thyme salt , for seasoning

  17. butter , for frying

  18. 50 g small young shoots of watercress , picked and washed

  19. dark chocolate , for serving

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/gas 4.

  2. Debone the grouse and set the supremes aside (the carcass and legs will be used for stock).

  3. Put the carcasses into a roasting pan with one sprig of thyme, the rosemary, peppercorns, garlic and shallot and roast for 30-45 minutes until golden brown. Remove the carcasses, then strain and reserve any solids left in the pan.

  4. Put the carcasses and reserved solids into a large saucepan and cover with the chicken stock. Simmer gently for 2 hours, then strain through a finer sieve. Check the consistency – you should have a light sauce. Return it to a clean pan and reduce further, if necessary.

  5. Using a mandolin, shave the raw cauliflower florets finely into a bowl. Add a splash of sherry vinegar and leave the cauliflower to pickle slightly for about 1 hour.

  6. Steep the blackberries in a splash of blackberry vinegar and leave to macerate for 1 hour.

  7. Put the nuts in a pressure cooker with the remaining thyme, juniper and cinnamon. Pour over the reduced stock and add the blackberry jelly. Pressure cook for 15 minutes.

  8. Poach the grouse supremes in a vacuum bag in a water bath set at 52C for 12 minutes. Open the bag and pat the supremes dry. Rub thyme salt into the skin.

  9. Heat a little butter in a heavy-based pan until foaming, then fry-roast the supremes, skin side down, until crisp. Rest for 2 minutes before slicing.

  10. . To serve, put the warm braised nuts in a large bowl, arrange slices of grouse on and around the nuts, scatter with shaved pickled cauliflower, add a few soaked blackberries, scatter some watercress around the dish and finish with a grating of bitter chocolate.


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