Roasted Grouse with Wild Mushrooms
recipe for Roasted Grouse with Wild Mushrooms has been
reproduced courtesy of Natoora
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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.
for Roasted Grouse with Wild Mushrooms
salt and pepper
oil for frying
flour for dusting
250g mixed wild mushrooms
1tbsp parsley, finely chopped
to make Roasted Grouse with Wild Mushrooms
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.
for 50 - 60 minutes stirring very often, trying to
make a circular motion scraping the sides and bottom
of the pot.
the polenta is cooking, start preparing the grouse.
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.
the oven to Gas Mark 8 (240°C).
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.
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.
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.
the pot upside down quickly on a wooden dish for best
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.
with permission of Natoora