Ingredients

Ingredients For the grouse

• 2 young grouse, plucked and gutted

• 2 tbsp olive oil

• 50g/1¾oz unsalted butter

• 8 thin slices Italian lardo

• sea salt and freshly ground black pepper

For the sauce

• 25g/1oz unsalted butter

• 2 carrots, roughly chopped

• 2 sticks celery, roughly chopped

• 2 shallots, peeled and chopped

• 1 sprig thyme

• 1 sprig rosemary

• 150ml/5fl oz red wine

• 200ml/7fl oz chicken stock

• 1 tbsp tomato purée

• 50ml/2fl oz demi-glace

• 1 tsp balsamic glaze (reduced balsamic vinegar)

For the cabbage

• 1 tbsp olive oil

• 100g/3½oz diced pancetta

• 1 garlic clove, crushed

• 1 sprig rosemary

• 1 Savoy cabbage, roughly chopped

• 100ml/3½fl oz white wine

• ½ tbsp yellow mustard seeds

For the apple compote

• 2 cooking apples, peeled, cored and diced

• 150ml/5fl oz organic Suffolk cider

For the potatoes

• 3 large potatoes, preferably Maris Piper, peeled and diced into 1.5cm/½in cubes

• 4 tbsp extra virgin olive oil

• 1 sprig rosemary

• 2 garlic cloves, left in their skins

Description

The Four-month Grouse Season Starts On The 'Glorious Twelfth' Of August. Grouse Freeze Well, Particularly If They Still Have Their Feathers.

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