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Roasted Grouse with Wild Mushrooms

natooraThis recipe for Roasted Grouse with Wild Mushrooms has been reproduced courtesy of Natoora -

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Roasted Grouse with Wild MushroomsGrouse are considered to be the king of game and for good reason! The shooting season begins on The Glorious Twelfth (of August) and lasts until the 10th December. They are unique in flavour and their deep red flesh has a lovely, gutsy, gamey flavour.

Ingredients for Roasted Grouse with Wild Mushrooms

2 Grouse
salt and pepper
100g butter
oil for frying
flour for dusting
250g mixed wild mushrooms
1tbsp parsley, finely chopped
1.25ltr water
250g polenta
70g fontina
70g gorgonzola

How to make Roasted Grouse with Wild Mushrooms

  • Use 1.25 litres of water for 250g polenta flour. Boil the water and add some salt. Then begin pouring the flour into the water, while whisking to avoid lumps. Once the mixture starts to bubble, swap the whisk for a wooden spoon and keep stirring.
  • Cook for 50 - 60 minutes stirring very often, trying to make a circular motion scraping the sides and bottom of the pot.
  • While the polenta is cooking, start preparing the grouse.
  • To prepare the grouse you first need to wash under cold water and pat dry. Cut the last joint off the wings and legs as it improves presentation. Now remove the wishbone by pulling back the skin on the neck to expose it, cut around the bone and snip it free at the bottom where it is attached. Season with olive oil, salt and pepper and any herbs and spices you like. The legs can be tied with string and they also taste great being wrapped in bacon.
  • Preheat the oven to Gas Mark 8 (240°C).
  • 20 minutes before the polenta is ready, rub the grouse with 100g softened butter and season with salt and pepper. Place in a tray and roast for around 12 to 15 minutes. Make sure they are still nice and pink, then remove from the oven and leave to rest.
  • Heat a frying pan with the rest of the butter and sautee the mixed mushrooms gently for a few minutes. Season with salt and pepper, gently turning wtih a spoon. Add the parsley and remove from the heat.
  • The polenta will be ready when a crust forms on the edges of the pot and when shaking the pot, the polenta detatches by itself from the crust. At this point you can add the cheese in small pieces.
  • Turn the pot upside down quickly on a wooden dish for best presentation.
  • Remove the legs from the grouse with a sharp knife, then the breasts and slice. Place the mushrooms and grouse on the plate and serve with the hot polenta.

Serves 2

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Published with permission of Natoora