Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce

Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.

Dinner High Protein Game Autumnal Grouse

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

45.6g

per serving

182.4 g total

Fat

50.7g

per serving

202.8 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Brown Sugar

tbsp

Caster Sugar

CondimentsSauces

tbsp

tbsp

Dairy

for the purée

for the sauce

for vegetables

for kale

Fruits

150

Blackberry

Liquids

280

Red Wine

for cooking

100

Ruby Port

150

Chicken Stock

Meat

piece

Grouse

cleaned

NutsSeeds

piece

Star Anise

0.5

piece

Cinnamon Stick

clove

Garlic

sprig

Thyme

leaves picked

piece

Juniper Berry

crushed

0.5

piece

Bay Leaf

fresh

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for vegetables

Vegetables

600

Red Cabbage

thinly sliced

piece

Shallot

thinly sliced

piece

Celeriac

diced

bunch

Baby Beetroot

head

Kale

leaves removed and chopped

Method

Pan-fry diced celeriac and beetroots in oil and butter for 8 minutes.

Boil off remaining liquid, season, and blend cabbage until smooth.

Preheat oven to 200°C, brown seasoned grouse in oil, and roast for 15 minutes.

Fry shallot, garlic, and thyme in butter until softened for the sauce.

Fry butter and red cabbage in a large saucepan for 2 minutes until softened.

Wilt kale in butter and 30ml of water.

Plate cabbage purée, kale, grouse pieces, and vegetables, then spoon sauce over.

Boil wine, reduce by half, add purée ingredients, and simmer covered for 45 minutes.

Reduce stock, port, and sugar, strain, then whisk in butter and blackberries.