Grouse With Pumpkin, Jerusalem Artichokes & Hazelnut Dressing

  • Serves 2
cooked grouse with vegetables on platter

Ingredients

  • for grouse
  • 2 grouse, prepared and wrapped in bacon
  • 1 tbsp vegetable oil
  • 50g/2oz celeriac, chopped into 1cm dice
  • 50g/2oz carrots, chopped into 1cm dice
  • 50g/2oz celery, chopped into 1cm dice
  • 10 baby onions
  • 2 sprigs fresh thyme
  • 1 tbsp brandy
  • 250ml/9floz chicken stock
  • sea salt and freshly ground black pepper
  • roasted pumkin
  • 2 beetroot
  • Sea salt and freshly ground black pepper
  • 4 Jerusalem artichokes
  • Juice of ½ a lemon
  • 1kg/2lb2oz pumpkin
  • Olive oil for cooking
  • 50g/2oz hazelnuts, roughly chopped
  • 2 shallots, peeled and finely chopped
  • 1 tablespoon chopped chives
  • 50ml/2floz hazelnut oil
  • 1 tsp sherry vinegar, or to taste
  • Handful of watercress sprigs

Method for grouse

  1. Take the grouse out of the fridge so that they can come to room temperature before you start cooking.
  2. Preheat the oven to 200°C/ 400°F/ Gas 6.
  3. Heat the vegetable oil in a large heavy-bottomed roasting tin. Season the grouse well, inside and out, then sear them in the pan until golden brown all over.
  4. Add the diced vegetables, baby onions and thyme sprigs to the pan.
  5. Place the grouse on one breast and roast in the hot oven for 3-4 minutes.
  6. Flip the birds onto the other breast and roast for another 3 minutes.
  7. Next pour brandy into both birds and place them on their back to finish roasting - another 5 minutes.
  8. Remove the pan from the oven and leave the grouse to rest for 10 minutes breast upwards so the juices are evenly distributed. Keep all the pan juices and vegetables.
  9. Put the roasting tin back on the heat on top of the stove and begin to reduce the cooking juices.
  10. Add the chicken stock, bring to the boil and let the sauce reduce and thicken.
  11. Take off the heat and pass through a fine sieve - keep warm until ready to serve.

Method for roasted pumpkin

  1. Heat the oven to 180°C/ Gas4. Peel the beetroot, wearing plastic gloves to avoid staining your hands red.
  2. Cut into quarters, place in a saucepan and pour on enough water to cover. Add salt and bring to the boil.
  3. Simmer for 30minutes or until the beetroot is about three-quarters cooked. Drain and set aside.
  4. Meanwhile, peel the Jerusalem artichokes, cut them in half and immerse in a bowl of cold water with the lemon juice added to stop them discolouring.
  5. Peel away the skin from the pumpkin and remove the skins. Cut into thick moon-shaped slices.
  6. Heat a large non-stick ovenproof frying pan (or a cast-iron roasting pan) over a medium-high heat and add a drizzle of olive oil.
  7. Place the pumpkin and Jerusalem artichokes into the pan, season with salt and cook for 3-4 minutes, turning to colour.
  8. Transfer to the oven and roast for 15 minutes.
  9. Cut the beetroot into wedges, add to the pan and cook in the oven for a further 5 minutes.
  10. Meanwhile, make the dressing. Combine the chopped hazelnuts, shallots, chives and hazelnut oil in a bowl. Add a splash of sherry vinegar and season with salt and pepper to taste.

To serve

  1. Once the grouse has rested, remove the legs and breast meat and serve with pan juices.
  2. Spoon the dressing over the roasted vegetables and scatter over the watercress to serve.