Braised Pheasant ballotine with chanterelles, and grilled hispy cabbage

As the grouse season continues, some consider the grouse to be the quintessential game bird, possessing a distinct flavour unlike any other.
They eat bilberries and moorland heather, which give the dark crimson flesh its nuanced tastes. We supply grouse (both young and older birds) from now until the season ends in December.

Our Fine Foods Product Development Manager, David has created a dish using his favourite type of Game meat, Young Grouse.

Check out the recipe below for his favourite way to cook it. 👇🏽😍

🍴𝐑𝐨𝐚𝐬𝐭 𝐠𝐫𝐨𝐮𝐬𝐞, 𝐟𝐚𝐫𝐜𝐞 𝐚 𝐠𝐫𝐚𝐭𝐢𝐧 𝐭𝐨𝐚𝐬𝐭, 𝐣𝐮𝐬 𝐜𝐚𝐫𝐜𝐚𝐬𝐬, 𝐩𝐨𝐭𝐢𝐦𝐚𝐫𝐫𝐨𝐧, 𝐩𝐞𝐚𝐫 𝐚𝐧𝐝 𝐩𝐢𝐞𝐝 𝐝𝐞 𝐦𝐨𝐮𝐭𝐨𝐧

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
Back fat from the bird
Chicken livers, grouse heart and liver
Cognac and port
Farce à gratin
Grouse
Pork back fat
Salt and pepper
Sourdough slice
Thyme leaves

𝐉𝐮𝐬
Brandy and red wine
Brown chicken stock
Grouse carcass
Shallots, garlic clove
Thyme, Bay leaf and juniper berry

𝐌𝐞𝐭𝐡𝐨𝐝
1. Prep the Grouse, lard and truss with back fat and butcher string
2. Roast and baste the Grouse for 10 minutes
3. Decant the Grouse; keep the cooking fat for toasting the bread
4. Remove the back fat from the Grouse, hatch the fat, chicken
liver and grouse offal, add alcohol and season
5. Toast the bread, spray the farce à gratin on the toast and cook in
the oven
6. Fillet and remove the legs from the Grouse
7. Chop the carcass, finely roast in a saucepan, add shallots,
herbs and juniper berry
8. Deglaze, add stock and cook for 5 minutes
9. Process in a blender with the jus and everything, strain and season