Upperwood Grouse "for two" with Smoked Lentils, Bread Sauce and Game Chips.

Nick Beardshaw

Nick Beardshaw

10th August 2017
Nick Beardshaw

Upperwood Grouse "for two" with Smoked Lentils, Bread Sauce and Game Chips.

Grouse is a rich and delicious meat, so it's no wonder grouse recipes are so varied in style and flavour. Take a look at the following Upperwood Grouse "for two" with Smoked Lentils, Bread Sauce and Game Chips as tried and tested by our professional chefs.


  • 1 Plump new season Upperwood Grouse
  • 1 Litre of good quality beef stock
  • 250ml of red wine
  • 1 Carrot, peeled and roughly chopped
  • 1 Onion peeled and roughly chopped
  • 1 Stick of celery
  • 2 Bouquet garni
  • 50g Puy lentils
  • 1 Shallot finely diced
  • 1 Small Carrot finely diced
  • 1/4 of a Celeriac finely diced
  • 1 tbs Chopped parsley
  • 100g Cleaned Girolles
  • 50g Fresh Blackberries
  • 10 sprigs of fresh Chervil
  • For the crumble:
  • 50g Sugar
  • 50g Ground almonds
  • 30g Plain flour
  • 20g Valrhona Cocoa powder
  • 1g Salt
  • 25g Butter, melted
  • For the bread sauce:
  • 100ml Milk
  • 100ml Cream
  • 50g Butter
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tsp White Peppercorns
  • 6 Juniper berries
  • 1 Clove
  • 1 Bay leaf
  • 1/2 Small onion
  • 1/2 Nutmeg


Firstly the Grouse is plucked. Then head, neck, wings, legs and wishbones removed.
The legs are coloured in a frying pan with a little oil and cooked in the 500ml of stock, red wine, carrot, celery, onion and 1 bouquet garni for 2 hours until very tender. The meat is flaked down and put to one side for later. The remaining stock is reduced down slowly, skimming the fat off all the way as it reduces down.
Season the Grouse crown and cook on the rotisserie or in a pre-heated oven at 210 ºc for 9 minutes or until cooked, then rest it somewhere
warm for a further 9 minutes.
To make the chocolate crumble bring together dry ingredients and stir in the melted butter until mixture looks like breadcrumbs. Bake on a lined tray at 150ºc for 15 mins and allow to cool. Chop the hazelnuts finely and mix evenly through the crumble.
To cook the lentils sweat the shallot, carrot and celeriac in the smoked butter. Add the other 500ml of stock and bouquet grain and cook until just tender, and the stock and butter reduced to a glaze. Add the parsley and flaked Grouse leg to finish.
To make the bread sauce bring the milk, cream, butter, onion, bay leaf and spices up to the boil. Pull the pan off the heat and leave to infuse for half an hour. Strain the mixture into another pan, return to the heat and add the breadcrumbs. Cook out until thickened up, check the seasoning
and finish with grated nutmeg.
For the game chips cut the potatoes on a mandolin using the crinkled blade. Turn the potato 90 degrees after each slice and adjust the thickness of the mandolin so makes a 'cross cross' pattern. Blanch the chips in salt water first and dry. Fry the chips at 180ºc in a deep fryer, stirring continuously until they are golden and crispy. Drain on paper
and season with salt.
Cook the Girolles in a frying pan in a butter emulsion until tender, season and drain on paper.
To serve carve the breasts off the Grouse and brush with some of the sauce, then sprinkle on the chocolate crumble. Divide the lentils between two plates and place one breast on top of each. Arrange the girolles, blackberries and chervil sprigs around the outside. Finish the sauce with a good splash of a full bodied red wine and drizzle some around the plate. Serve the game chips and bread sauce on the side.

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