This is a stunning looking dish. Served with pretty purple carrots, a simple puree, and creamy Albert sauce, this lightly herby, pan-fried grouse looks like something straight from a restaurant kitchen. It is easy dish to cook but do allow time to arrange the presentation  for a real Wow from your  – try it on a Saturday night.

Ingredients For Pan Fried Grouse

2 Grouse breasts from Morley Butchers
1 Garlic clove
30g Unsalted butter
1 Large sprig of thyme

For the Albert sauce

2 Shallots
25g Unsalted butter
50ml White wine
125ml Double cream
2tbsp Horseradish cream
5g English mustard
1x Lemon
10g Breadcrumbs
a pinch Nutmeg, grated

For the carrots

2x Purple carrots
4x Orange carrots
2x Star anise
200g Unsalted butter
1x Cinnamon stick

Cooking Method For Pan Fried Grouse

The meat cooking is quite a quick process so make sure that you have your veg and sauce prep done early so that it all comes together for serving at the same time.

To fry the grouse. Trim any excess skin from the grouse and seal in a hot frying pan skin side down, turning once the skin is crisp.

Next roast the grouse and then rest.  Add 30g of the butter, a garlic clove and a sprig of thyme to an ovenproof dish with the grouse, then cook the grouse at 180°C for around 7 minutes. Take out and leave to rest in a warm place. The meat will relax and absorb he juices.

To make the Albert sauce,  finely dice the shallots and cook gently in 25g of the unsalted butter until soft. Add the white wine and reduce until almost gone, then add the double cream, horseradish cream and mustard. Cook gently until the sauce thickens.

Stir the breadcrumbs, lemon juice and a touch of nutmeg into the sauce to finish.

To prepare the puree, peel and roughly chop the orange carrots into a pan with 300ml of water then gently simmer until soft. Drain the water, add a small amount of double cream and blitz in a food blender until pureed.

Spit the purple carrots in half lengthways and fry in a lightly oiled pan until golden brown.
Now you are ready to plate up, spoon a portion of the puree onto a plate and rest the grouse breast over the top. Arrange the carrot around the grouse and finish with a good spoonful of the sauce.

Serve right away and enjoy the applause.

This delicious pan fried grouse breast recipe and image come from Eat Wild pay them a visit for more tasty game recipes

If you are looking for more grouse recipes we have a good selection here >>