Martin Wishart 2017 smaller version

Some of Scotland’s leading chefs have agreed to provide The Gift of Grouse with appetising recipes to make the most of the grouse season come the Glorious 12th. First on the list is Martin Wishart who has created Roast Grouse with Braised Cabbage, Celeriac Puree and Sauce Albert.

Martin Wishart likes to feature grouse at all his restaurants throughout the season, including The Honours in Edinburgh, a modern brasserie, Martin Wishart at Loch Lomond and Restaurant Martin Wishart, both of which are Michelin starred.

Martin Wishart said: “Scotland has a rich and varied larder and I am passionate about cooking with Scottish produce whenever possible. I look forward to the start of the grouse season with much anticipation, as grouse will again be a firm favorite across our three restaurants come the twelfth of August. I would encourage as many local restaurants and hotels throughout the country to serve grouse, as it is a true Scottish delicacy.”   

Check back regularly as we will be updating the blog with more recipes from Scotland’s most celebrated cooks.

 

Roast Grouse with Braised Cabbage, Celeriac Puree and Sauce Albert

Braised Savoy cabbage

1 whole Savoy cabbage

2 Medium sized carrots

1 onion, peeled and finely sliced

150g quality smoked bacon

50g duck fat or lard

2 springs fresh thyme

2 cloves garlic

150ml dry white wine

250ml fresh chicken stock

Good pinch of salt

  1. Remove the tough outside cabbage leaves.
  2. Cut the cabbage into 4, discard the core and roughly shred the leaves.
  3. Cut the carrots into long batons about 5mm thick.
  4. Cut the bacon into lardons (strips).
  5. In a heavy based pan melt the duck fat and cook the bacon for 3 minutes.
  6. Add the carrots and onions to the pan and cook for a further 2-3 min.
  7. Add the cabbage with a good pinch of salt and mix into the pan
  8. Pour in the white wine and reduce ,then add the chicken stock, thyme and garlic and bring it to the boil.
  9. Cover the cabbage with greaseproof and cook in the oven at 200˚c for 15-20 min.

 

Celeriac purée

1 medium sized celeriac

150ml double cream

50g un-salted butter

 Method

  1. Trim outside of celeriac and cut into large even sized pieces.
  2. Cook in boiling salted water until tender. Drain and steam off any excess moisture, add the double cream and simmer until reduced by half.
  3. Purée in a liquidizer add the butter

 

Sauce Albert

60g fresh bread crumbs

300ml milk

1 bay leaf

1small onion studded with 3 cloves

30g unsalted butter

1 teaspoon English mustard

1 teaspoon Creamed Horseradish

1 tablespoon of double cream

Salt and fresh ground pepper

  1. Pour the milk into a pan and add the onion and bay leaf and simmer for 5 minutes.
  2. Stir in the breadcrumbs, add the butter and cream. Stir on a low heat for 5 minutes. Season with salt and fresh ground pepper.
  3. Stir in the teaspoon of English mustard and creamed horseradish remove the studded onion before serving the sauce

 

Cooking the Grouse

6 fresh grouse, drawn (insides removed)

6 sprigs of thyme

6 cloves garlic, peeled

Vegetable oil for frying

Salt

  1. Heat a little oil in a casserole pan.
  2. Season the grouse with salt including inside the cavity and stuff it with the thyme and garlic.
  3. Fry the grouse lightly in the oil until evenly coloured on all sides.
  4. Place the grouse on a tray and cook in the oven at 210°c for 8-10 minutes.
  5. When cooked remove the birds from the oven and rest them for 10 minutes in a warm place before removing from the bone and serving.