by Shopify API
Mix all cure ingredients together and cure the grouse breasts for two hours.
To make the berry and mushroom garnish, cook the mushrooms in butter. Once this is done add the berries along with the brandy. Reduce down for 1 minute before adding the fresh thyme leaves. Thicken with a cold nob of butter.
To make the brown butter emulsion, melt the butter in a heavy bottomed pan. Leave until the butter stops bubbling and turns a deep brown colour. You may now leave it to cool down to room temperature. In a stand mixer, add the egg yolks, vinegar and sugar, whisking well and slowly add the oil to help it emulsify. Lastly slowly miz in a little water and butter.
To finish, we created a melted veal stock reduction. It should be thick, smooth, and taste really savory. Matched with the acidic berry brandy garnish, the two flavor compounds are a triumph with the grouse.
Cook the sweet cured grouse quickly in a pan with some burnt butter, leaving it to rest. Remember it has been cured so do not add any additional salt and it will not need to rest time for a long period of time.
To plate put the garnish on the dish, carve the cooked breast and place on top of. Along with the burnt butter, place a small aount of the fava beans on the dish. Finish with chickweed and wood sorrel.
Created by Oliver Gladwin, co-owner and Head Chef at @rabbit_resto (website here)
6 grouse breasts
For the cure
200g demerara sugar
20g black peppercorns
4 star anise
Handful of lovage stalks
4 bay leaves
For the berry and mushroom garnish
120g wild mushrooms (cep)
100ml cider brandy (Kingston black)
2 sprigs of picked thyme
For the brown butter emulsion
250g burnt butter
3 egg yolks
40ml sherry vinegar
80ml demi glaze veal stock
For the fava beans
Pod 300g broad beans, blanch and 2nd pod. Dehydrate. Alternatively, buy pre-prepared fava beans.
Season with shallot salt and cider vinegar