This recipe for roast grouse, carrot, ginger and miso puree, and chocolate jus is courtesy of Anna Hansen of the Modern Pantry, London.
For the purée
• 125g butter
• 150g shallots, diced
• 1tbs fresh thyme, chopped
• 30g peeled ginger, julienned
• 750g carrots, finely sliced into rounds
• 125ml cream
• A little water
• 95g white miso
For the roast grouse • 2 grouse
• A decent knob of softened butter
• Salt and freshly ground black pepper
1 onion, thinly sliced
For the chocolate jus • 400ml dark chicken stock
• 60g 70% Valrhona chocolate
• 1tsp dark Urfa chilli flakes
First make the carrot purée. Melt the butter in a heavy-based saucepan. When it begins to bubble add the shallots, thyme and ginger. When these begin to soften, add the carrots and gently cook with a lid on for a further 10 minutes. Add the cream and a slosh of water and continue to cook over low heat until the carrots are tender. Remove from the heat, stir in the miso and then purée the carrots in batches in a liquidiser until silky-smooth. Check seasoning and set aside.
To roast the grouse, preheat the oven to 220°C. Smother the grouse with the softened butter and season. Lay the onion on the bottom of a roasting dish and place the grouse on top. Roast for 15 minutes, keeping the grouse pink. Remove from the oven and leave to rest in a warm place for 10 minutes.
While the grouse is cooking, make the chocolate jus. Pour the dark chicken stock into a saucepan and bring to a boil. Skim off any foam. Remove from the heat and whisk in the chocolate and Urfa chilli flakes. Continue to whisk until smooth - a hand blender works very well.
Joint the grouse and serve immediately with the carrot and ginger miso purée and chocolate jus.