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The Caterer

Roast grouse, rösti potato, cabbage, bacon, whisky sauce – by Frances Atkins

11 September 2006
Roast grouse, rösti potato, cabbage, bacon, whisky sauce – by Frances Atkins

INGREDIENTS

(serves one)

1 young grouse
Salt and pepper
Good olive oil
1 rasher bacon
5 sprigs fresh thyme

Accompaniments 1 potato rösti
Cabbage (finely chopped), boiled or braised

For the sauce 1 measure whisky
100ml reduced grouse stock
1tbs demi-glace
Berries or spiced quinces

For optional spiced quinces (makes about 2.5kg) 2kg quinces (peeled, cored andcut into about 8 pieces)
60g coarse salt
Sugar
Wine vinegar
Coriander seeds

METHOD

Cut off legs and cut out back of grouse so that you are left with two breasts attached to keel bone. Set aside legs and backbone for stock. Season grouse breasts on the bone and wrap in tinfoil with bacon and thyme.

Roast in a very hot oven for eight to 10 minutes until pink. Remove from tinfoil. Remove skin, take meat off carcass and carve into slices. Julienne the bacon.

To make the sauce: reduce grouse stock to a glaze. Add demi-glace. Finish with a measure of whisky.

If spiced quinces are required, make by covering quinces with cold water, adding salt and boiling quickly for 10 minutes. Strain. To each 600ml of this juice add 450g of sugar, 150ml of vinegar and one teaspoon of coriander seeds. Bring to the boil, put in the fruit and simmer for 25 to 30 minutes, or until the slices are tender. Leave overnight. Next day, drain off the syrup and bring it to the boil. Pack the quinces into preserving jars and pour the syrup back over them while still warm.

To serve, place rösti and grouse breasts on cooked cabbage, with bacon on the top. Sauce and garnish with berries or spiced quinces.

Frances Atkins

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