Grouse - One of my dishes from when I was with Masterchef!
This was the dish I made when I joined Master Chef!
Ingredients
- 1 hel grouse
- 6 pcs potatoes
- 4 tbsp diced bacon
- 2 pcs shallots
- 1 dl blueberry
- 8 pcs Brussels sprouts
- 2 pcs bay leaf
- 2 cloves garlic
- 2 dl red wine
- fresh thyme
- salt and pepper
Grouse is very good and here I have made a dish with a lot of good accessories. Crispy potatoes, bacon, blueberries, chanterelles, glazed onions, Brussels sprouts and a delicious broth. This dish has many elements so it is a bit advanced, but not difficult.
Step 1
Start by preparing the grouse. This is much easier than you think. Give them a good shower under the sink so the springs get wet. Then you will not have the kitchen full of feathers. Lay the grouse with his chest up. Cut off the head and wings. Take a good hold of the skin at the chest and gently pull to both sides so that the carcass emerges. Then pull off the rest of the springs.
Step 2
Now just cut off the breasts gently. Insert a knife along the center of the sternum and cut along the leg down so that the breasts detach from the carcass. Remove entrails and divide the carcass into smaller pieces with a larger knife. We must create broth for these. It will be a perfect stock for the grouse.
Step 3
Now we have to boil broth on the carcass. Start by finding a large iron pan and heat it up properly. Pour in a little neutral oil. Brown the carcass well in the pan and pour on some red wine. When this has partially boiled down, add cold water, garlic, whole black pepper, bay leaves and thyme. Let simmer for 30-40 minutes and strain off the broth. Further reduce the broth down until it has a slightly thicker consistency and stronger flavor. Just before serving, I turn off the heat on the broth and whip in some cold pieces of butter. Season with salt and pepper and pour over the grouse just before serving.
Step 4
Here I show you how to make amazing potatoes. Check your own recipe with explanation Crushed potatoes - this method gives crispy, soft and incredibly good potatoes !! or read here: Peel the potatoes and divide into fairly equal pieces. Boil in salted water for 10-12 minutes. Then the potatoes get a soft surface, but are still hard in the middle. Brown butter together with garlic and thyme. When the potatoes are done, pour off the water, add the lid and shake a few times so that the potatoes get a little "beating". Then the potatoes are ready to absorb more flavor and they become even crispier afterwards. Now pour the potatoes onto a baking tray with baking paper and pour over the browned butter with a taste of garlic and thyme. Bake in the oven at 180 degrees until they are completely golden and crispy on the outside. This takes about 30 minutes.
Step 5
Now we are ready to repair the latest accessories. Fry the bacon in cubes and chanterelles separately. Peel a squash, grate it and cook for 1 minute before putting it in ice water. This makes them very crispy and keeps the color well. Heat the blueberries in the sauce just before serving. Soak small onions in water with butter, salt and sugar until soft.
Step 6
Now all that remains is to fry the grouse breasts and put the dish together. Grouse breast is very lean, so here you have to be careful. Fry on medium heat in a pan with butter. 1 minute on each side and turn down the heat completely .. leave them to warm in the pan until the core is completely pink, but not cooked through. It is allowed to cheat a little to check when you think it is approaching. Over fried grouse breast is not good at all.
Step 7
Put nicely on potatoes, onions, blueberries, Brussels sprouts and chanterelles. Cut the grouse breasts in half and place neatly on the plate. Sprinkle with crispy bacon cubes and finish with a little sjysauce and garnish with a little thyme. At Masterchef I also had a dressing of sour cream and cranberries, but I have removed it in this recipe after a lot of shouting from the judges for the sauce .. he he. Good luck!
