Pan-Fried Grouse with Skirlie and Glazed Beetroot

Pan-fried grouse breasts served over savory oatmeal skirlie with caramelized beetroot and a rich red wine and rowan sauce.

Dinner Game Grouse Scottish Beetroot Skirlie

Estimated Nutrition

Calories

710.6

kcal / serving

2842.4 kcal total

Carbs

30.1g

per serving

120.4 g total

Fat

40.6g

per serving

162.2 g total

Protein

56.2g

per serving

224.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Rowan Jelly

alternatively redcurrant jelly

Dairy

Butter

for glazed beetroot

Unsalted Butter

chilled and diced

GrainsCereals

125

Oatmeal

medium or coarse

Liquids

300

Red Wine

450

Grouse Stock

Meat

piece

Grouse

fresh young breasts removed and skinned

NutsSeeds

Malden Salt

to taste

Black Pepper

freshly ground to taste

OilsFats

Bacon Fat

alternatively beef or duck dripping

tbsp

Olive Oil

for frying

Vegetables

piece

Red Onion

medium sized and finely chopped

500

Beetroot

young peeled and diced

piece

Onion

medium sized and finely chopped

Method

Softened onion in butter, add beetroot and 150ml water, then simmer until liquid evaporates and beetroot caramelizes.

Remove the legs and carefully ease the breast meat away from the carcass with a sharp knife.

Serve sliced grouse breasts over the skirlie and surround with the red wine sauce.

Season breasts and fry in hot oil for 2 minutes per side before resting off the heat.

Reduce wine and jelly to 2 tablespoons, add stock, reduce by half, and whisk in cold butter.

Melt fat in a pan, cook onion until golden, then stir in oatmeal until toasted.