Grouse Parmo

Indulge in this gamey twist on a classic from Tony Singh MBE. Grouse Parmo features crispy, golden grouse breasts topped with rich, nutmeg-infused bread sauce and Parmesan, grilled to perfection. Served with a tangy tomato and redcurrant sauce, it’s the ultimate gourmet comfort food. Perfect for cozy dinners or impressing guests!

Ingredients

  • 3 Birds, breast taken off and skinned, legs and bones to be used for game stock if you want. If you can’t get Grouse you can use Pheasant
  • 100g plain flour
  • 2 free-range eggs, beaten
  • 75g Parmesan, grated
  • 75g breadcrumbs
  • Salt and pepper
Bread Sauce
  • 700ml milk
  • 50g butter
  • 1 onion, chopped
  • 6 cloves
  • 6 peppercorns
  • 2 garlic cloves
  • 1 bay leaf
  • 3 thyme sprigs
  • 100g white breadcrumbs
  • Nutmeg, freshly grated about ½ of a nutmeg (or a good pinch of ground Nutmeg)
Red Currant Jelly and Tomato sauce
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100ml red wine
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes (or fresh cherry tomatoes 500g )
  • 1 ½ tbsp Red Currant Jelly
  • ½ a Vegetable stock cube or similar
  • Salt and pepper

Method

Grouse Parmo

  • Season the flour and place on one bowl, put the beaten eggs on another Bowl and the breadcrumbs in a third bowl.
  • Dip each Grouse Breast piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb pressing it into the breast firmly.
  • Shallow fry the breast till golden and crispy and place on a oven proof tray, top with the bread sauce and sprinkle on the parmesan cheese and grill till it has some colour
  • To assemble, place some tomato and redcurrant sauce in the middle of the plate and place on a grouse breast

 Bread Sauce

  • Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan.
  • Add the breadcrumbs and simmer for 3-4 mins.
  • Add nutmeg, season and cover this is to top the breast of Grouse

 Red Currant Jelly and Tomato sauce

  • Heat the olive oil in a saucepan and add the onion & garlic
  • Fry until translucent, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes.
  • Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid.
  • Taste and add the red currant Jelly and Stock cube
  • Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce – you don’t want anything too wet for this dish as it will make the Grouse Breasts soggy.

Ingredients

  • 3 Birds, breast taken off and skinned, legs and bones to be used for game stock if you want. If you can’t get Grouse you can use Pheasant
  • 100g plain flour
  • 2 free-range eggs, beaten
  • 75g Parmesan, grated
  • 75g breadcrumbs
  • Salt and pepper
Bread Sauce
  • 700ml milk
  • 50g butter
  • 1 onion, chopped
  • 6 cloves
  • 6 peppercorns
  • 2 garlic cloves
  • 1 bay leaf
  • 3 thyme sprigs
  • 100g white breadcrumbs
  • Nutmeg, freshly grated about ½ of a nutmeg (or a good pinch of ground Nutmeg)
Red Currant Jelly and Tomato sauce
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100ml red wine
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes (or fresh cherry tomatoes 500g )
  • 1 ½ tbsp Red Currant Jelly
  • ½ a Vegetable stock cube or similar
  • Salt and pepper

Method

Grouse Parmo

  • Season the flour and place on one bowl, put the beaten eggs on another Bowl and the breadcrumbs in a third bowl.
  • Dip each Grouse Breast piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb pressing it into the breast firmly.
  • Shallow fry the breast till golden and crispy and place on a oven proof tray, top with the bread sauce and sprinkle on the parmesan cheese and grill till it has some colour
  • To assemble, place some tomato and redcurrant sauce in the middle of the plate and place on a grouse breast

 Bread Sauce

  • Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan.
  • Add the breadcrumbs and simmer for 3-4 mins.
  • Add nutmeg, season and cover this is to top the breast of Grouse

 Red Currant Jelly and Tomato sauce

  • Heat the olive oil in a saucepan and add the onion & garlic
  • Fry until translucent, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes.
  • Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid.
  • Taste and add the red currant Jelly and Stock cube
  • Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce – you don’t want anything too wet for this dish as it will make the Grouse Breasts soggy.