Grouse with beetroot | Recipe by sousvidetools.com
Grouse with beetroot
- COOK TIME: 4 hours
- PREP TIME: 50 minutes
- DIFFICULTY: Difficult
- SERVES: 4
Ingredients
Grouse
- 4grouse
- 1sprig of fresh thyme
- 1 knob of butter
- 1 pinch ofsalt
- olive oil
- 1garlic clove
Beetroot water
- 100ml of water
- 40g of honey
- 30ml of chardonnay vinegar
- 2 star anise
- 1 cardamom pod
- 1 pinch of salt
Beetroot and vegetables
- 1 red beetroot
- 4 golden beetroots
- 4 young garden turnips
- 20ml of grapeseed oil
- 1 pinch of salt
Grouse sauce
- 100ml of red wine
- 60ml of port
- 60ml of veal glace
- 50ml of Chicken stock
- 50g of shallots, chopped
- 30ml of Maille red wine vinegar
- 15ml of cream
- 1 punnet of blackberries
- 1 juniper berry
- 1/4 lemon, juiced
- salt
Spring onion milk froth
- 8 spring onions
- 200ml of whole milk
- 2g of lecithin
- 1 pinch of salt
To garnish
- 8 cobnuts
- 12 girolles mushrooms
- 1 knob of butter
- 1 sprig of thyme
- 1 garlic clove
- 12 brambles of wood sorrel
Method
This delicious recipe by chef Adam Stokes has been recreated for our website with kind permission from Great British Chefs
METHOD
- Firstly begin by preparing the beetroot
- Fill and preheat your Sous Vide to 85°C
- Make the beetroot water by combining all of the ingredients in a jug
- Place half of the beetroot water into a pouch along with the thoroughly washed golden beetroots. Vacuum seal.
- Submerge the pouch into the Sous Vide and cook for 3 hours. Then, remove the golden beetroots from the pouch (being careful not to spill any of the water). Peel and quarter them then return to the pouch. Refrigerate. Once ready to use the contents can be warmed through in the unsealed pouch
- Fill and preheat the Sous Vide to 90°C
- Peel the red beetroot but keep the peelings to one side. Slice the beetroot with a Japanese Mandolin, aiming for 1mm cross-sectional slices
- Boil the remainder of the beetroot water along with the beetroot peelings and allow to simmer until the liquid turns red. Remove the peelings then add enough beetroot water to cover the beetroot slices in a pouch. Vacuum seal then submerge in the water bath for 40 minutes
- Allow to cool in the bag then reheat in the Sous Vide once ready to serve
- Now move on to preparing the grouse. Fill and preheat the Sous Vide to 57°C
- Roast the legs and neck of each grouse with a little oil in a pan until golden brown (approximately 10 minutes). These can then be set aside for later use with the grouse sauce
- Place the remaining section of the grouse (the crown) into a pouch along with butter, salt, thyme and garlic and then vacuum seal
- Submerge in the Sous Vide for 60 minutes
- Remove the crowns from the bag then seal the skin in a pan until crisp
- Next, take the thoroughly washed young garden turnips then use a small knife to scrape the edges of the leaves in order to remove any soil. Vertically slice each turnip into 3 using a Japanese Mandolin. Saute the turnip slices in the grape seed oil then season to taste
- Use a large pan to sweat the juniper and shallots until golden then, use the red wine vinegar to deglaze the pan. Bring to the boil along with the port, chicken stock, veal glace, lemon, cream and blackberries. Continue to boil in order to reduce the liquid by half
- Once reduced add the roasted bones from the legs and necks (set aside earlier) and allow to infuse for 20 minutes. Strain then add salt to taste
- Next, bring the whole milk to the boil along with the washed and roughly chopped spring onions. Once boiled, simmer for 5 minutes. Cool in a bowl over ice then blitz and pass through a sieve. Add the lecithin and salt to taste. Refrigerate the milk mixture and froth to a foam with a hand processor once ready to serve
- Blanch the peeled girolles with garlic, thyme, water and butter then use a heavy-bottomed saucepan to crack the cobnut shell. Peel away the shell and then slice the nut into two
- To serve assemble the grouse crowns on a plate with the warmed grouse sauce. Finish with wood sorrel and the foam from the milk and onion mixture
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