Roast grouse with braised cabbage, celeriac purée and sauce Albert

servings 6
2 hours

Ingredients

Grouse

  • 6 grouse, fresh, insides removed
  • 6 sprigs of thyme
  • 6 garlic cloves, peeled
  • vegetable oil, for frying
  • salt

Braised savoy cabbage

  • 1 savoy cabbage, whole, tough outer leaves removed
  • 50g of duck fat, or lard
  • 150g of smoked bacon, good quality, cut into lardons
  • 2 carrots, cut into long 5mm thick batons
  • 1 onion, peeled and finely sliced
  • 150ml of dry white wine
  • 250ml of chicken stock, fresh
  • 2 garlic cloves
  • 2 sprigs of thyme
  • salt

Celeriac purée

  • 1 celeriac, medium
  • 150ml of double cream
  • 50g of unsalted butter

Sauce Albert

  • 1 small onion
  • 3 cloves
  • 1 bay leaf
  • 300ml of milk
  • 30g of unsalted butter
  • 1 tbsp of double cream
  • 60g of breadcrumbs, fresh
  • 1 tsp English mustard
  • 1 tsp creamed horseradish
  • salt
  • black pepper, freshly ground

Method

1
Preheat the oven to 200°C/gas mark 6
2
Quarter the cabbage, cut out the core and roughly shred the leaves. Set aside
  • 1 savoy cabbage, whole, tough outer leaves removed
3
Place a heavy-based pan over a medium heat and add the duck fat. Once melted, add the bacon lardons, fry for 3 minutes and add the carrots and onions
  • 50g of duck fat, or lard
  • 150g of smoked bacon, good quality, cut into lardons
  • 2 carrots, cut into long 5mm thick batons
  • 1 onion, peeled and finely sliced
4
Cook for 2-3 minutes, then add the cabbage and a good pinch of salt. Mix until well combined
  • salt
5
Add the white wine, reduce until almost dry, then add the chicken stock, garlic and thyme and bring to the boil. Cover with a circle of greaseproof paper (cartouche) and place in the oven for 15-20 minutes
  • 150ml of dry white wine
  • 250ml of chicken stock, fresh
  • 2 garlic cloves
  • 2 sprigs of thyme
6
Trim the celeriac and cut into large, even pieces. Bring a pan of salted water to the boil and cook the celeriac until tender. Drain well and leave to steam in a colander to remove any excess moisture
  • 1 celeriac, medium
7
Return the celeriac back to the pan, add the double cream and simmer until reduced by half. Transfer the cream and celeriac to a blender, add the butter and blitz until puréed and smooth. Pass through a fine strainer and set aside until required
  • 150ml of double cream
  • 50g of unsalted butter
8
To prepare the sauce, stud the onion with the cloves and add to a pan with the milk and bay leaf. Simmer for 5 minutes
  • 1 small onion
  • 3 cloves
  • 1 bay leaf
  • 300ml of milk
9
Add the butter, cream and breadcrumbs and reduce the heat to low. Cook for 5 minutes, stirring gently, and season with salt and pepper. Stir in the mustard and creamed horseradish, remove the onion and bay leaf before serving
  • 30g of unsalted butter
  • 1 tbsp of double cream
  • 60g of breadcrumbs, fresh
  • salt
  • black pepper
  • 1 tsp English mustard
  • 1 tsp creamed horseradish
10
Preheat the oven to 210°C/gas mark 6
11
Add a dash of oil to a casserole pan and place over a medium heat. Season the grouse with salt, both inside the cavities and on the skin, and stuff with the garlic and thyme
  • vegetable oil, for frying
  • salt
  • 6 grouse, fresh, insides removed
  • 6 sprigs of thyme
  • 6 garlic cloves, peeled
12
Colour the grouse in the hot casserole dish all over, then transfer to a tray and place in the oven for 8-10 minutes. Once cooked, remove from the oven and set aside to rest in a warm place
13
To serve, place the grouse on a bed of the hot cabbage mix on plates and serve immediately with a side of the celeriac and sauce