Ingredients

Ingredients For the grouse dumplings

• large knob of butter

• 2 tbsp vegetable oil

• 2 shallots, finely chopped

• 12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping

• 6 chestnut mushrooms, finely chopped

• 2 skinless grouse breasts, finely minced

• 100ml/4fl oz red wine

• 4 juniper berries, coarsely crushed

• 2 tbsp green tomato chutney, from a jar

• 3 sprigs fresh rosemary, finely chopped needles only

• ½ chicken stock cube

• 50g/2oz breadcrumbs

• salt and freshly ground black pepper

For the potato rösti

• 4 waxy potatoes, such as Charlotte or Maris Peer, peeled and coarsely grated

• 1 tsp finely chopped fresh rosemary

• 4 tbsp vegetable oil

For the carrot and parsnip purée

• 4 medium carrots, peeled, chopped

• 2 medium parsnips, peeled, chopped

• 50g/2oz butter

For the parsnip crisps

• vegetable oil for deep frying

• 2 medium parsnips, peeled and very thinly sliced

For the sauce

• 50g/2oz butter

• 2 shallots, chopped

• 2 tbsp apple and rosemary jelly

• 3 tbsp balsamic vinegar

• 200ml/7fl oz red wine

• 1 sprig fresh rosemary

• 200ml/7fl oz grouse or chicken stock

Description

Impress Someone Special With This Stylish Autumnal Game Dish For Two That Can Also Be Made With Pheasant.

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