Roast Yorkshire Grouse, Red Cabbage, Blackberry and Whiskey Sauce

Sally Abe is back with this Roast Yorkshire Grouse, Red Cabbage, Blackberry and Whiskey sauce. The red cabbage has been fermented in salt and sugar for 2 weeks which ensures a great flavour. Sally also makes a pickle which is poured over the raspberries. So stunning and delicious!

Ingredients

2 Grouse
6 slices lardo di colonnata
1⁄4 fermented red cabbage
100g blackberries 100ml cranberry vinegar 50g sugar
200ml chicken sauce
50g grouse or chicken livers 25ml whiskey
50g bulls blood lettuce 2 figs cut into quarters

Method

Print Recipe

Remove the legs from the grouse and set aside. Pan fry the grouse on both sides, baste with a little butter and transfer to the oven at 160 degrees for 6-8 minutes. Remove from the oven and leave to rest. Gently fry the figs in the pan used to cook the grouse.

Slice the cabbage and fry in a little butter

Bring the cranberry vinegar and sugar to the boil and pour over the blackberries, leave to cool

Finely chop the livers and fry in butter, deglaze with the whiskey and add the chicken sauce, reduce to sauce consistency

Carve the grouse from the bone and quickly reheat the skin side in the pan. Remove from the pan and place the lardo slices over the top.

Arrange all the components on the plate and serve.