Weekend Recipe | Pan-fried Grouse and Dauphinoise Potatoes

Admiral Codrington, grouse

As today marks the start of the game season for grouse in the UK, we’re celebrating with the perfect Grouse recipe from Admiral Codrington pub in Chelsea. 

Ingredients:

1 x grouse

1 x sprig of sage

1/4 curly kale

Olive oil

 

Dauphinoise Potatoes:

6 potatoes

150g butter

 

Sauce:

6 peppercorns, 4 Cloves

100ml port

1 shallot

1 garlic clove

2 bay leaves

50ml grouse stock

25ml veal stock

2 sprig of thyme

Olive oil

 

Method for Sauce:

2 Drops of Olive Oil

Sweat the Shallot and Garlic together then add all other ingredients except stocks

Reduce the part by half then add the stock, reduce for 15 minutes then pass.

 

Method for Grouse:

In a frying pan heat 1-2 table spoons of olive oil and fry the Grouse for 2-2 and 1/2 mins each side, add a knob of butter once the butter has melted; spoon the melted butter over the grouse repeatedly cooking the breast, then set to rest.

 

Method for Dauphinoise Potatoes:

Peel and slice potatoes, lay in a baking tray overlapping each other with the butter greased on top, bake in oven for 20 minutes at 180 degrees.

 

To serve:

Place the cooked kale and on a plate and a slice of dauphinoise potatoes, Place grouse with legs facing up, drizzle with sauce and serve.

 

The Admiral Codrington is part of the Epicurean Collection. 

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