How to make Roast Grouse with chips

Top chef Chris Galvin shares his top hips for how to carve roast grouse
8 December 2015

Carving poultry is easy, but carving it well can sometimes seem hard. Chris Galvin knows a thing or two about this process and in this video he offers his top tips for ensuring the roasted bird is presented in the best possible way.

INGREDIENTS

For the game chips

1 large Desiree potato or similar floury potato

vegetable oil, for deep-frying

sea salt and freshly ground white pepper

For the bread sauce

1/2 onion

1 clove

10g unsalted butter

225ml milk

25g white bread, crusts removed, cut into cubes

25ml double cream

a small pinch of freshly grated nutmeg

For the grouse

1 tablespoon vegetable oil

2 oven-ready young grouse

25g unsalted butter

50g watercress, trimmed, to garnish

METHOD

1. For the game chips, cut the potato into a cylinder shape about 3cm wide. Using a mandolin, cut the potato cylinder into wafer-thin slices. Rinse the potato slices in water, then drain and pat dry. Deep-fry in a pan of hot vegetable oil at 170°C until golden. Remove with a slotted spoon and drain on kitchen paper, then season with salt. Set aside.

2. To make the bread sauce, cut the onion in half and very finely chop one piece of the onion and press the clove into the other piece. Melt the butter in a saucepan over a medium heat, add the chopped onion and sweat until soft. Pour in the milk, add the studded onion and bring to the boil, then reduce the heat and simmer for 15 minutes. Add the bread cubes and cook over a very low heat for a further 20 minutes. Remove the studded onion and discard, then add the cream to the bread sauce and bring back to the boil. Season with salt and pepper and the nutmeg. Remove from the heat, cover the pan with cling film and keep warm.

3. To cook the grouse, heat the vegetable oil in an ovenproof frying pan until very hot, then add the grouse and seal on all sides until golden brown. Add the butter, then rest each bird on one leg. Transfer the pan to an oven preheated to 230°C/ Gas Mark 8 and roast the grouse for 4 minutes. Baste, then turn the birds on to the other leg and roast for a further 4 minutes. Baste again, then turn each bird on to its back and roast for a further 5 minutes. Remove from the oven and leave to rest in a warm place for 10–12 minutes.

4. To serve, reheat the grouse in the hot oven for 2 minutes, then remove the legs and breast from the birds and place neatly on the serving plates. Garnish each serving with a small bunch of watercress and the game chips. Serve the bread sauce separately.

Follow us on Twitter @eslifeandstyle

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in