ROAST SCOTTISH GROUSE w/BRAISED CABBAGE

By BobD

Ingredients

• 6 SERVINGS
• Roasted Scottish Grouse with Braised Savoy Cabbage and Chanterelles
• • 1 quart milk
• • 20 juniper berries, crushed
• • 6 black peppercorns
• • 4 bay leaves
• • 9 sprigs thyme
• • 1 sprig rosemary
• • 1 tablespoon coarse salt
• • 6 grouse, 1 pound each, cleaned, neck and giblets removed, rinsed and patted dry
• • 1 teaspoon extra-virgin olive oil
• • Salt and freshly ground black pepper to taste
• • 6 slices bacon
• • 1/2 carrot, sliced
• • 1/2 onion, sliced
• • 1 rib celery, sliced
• • 3 shallots, sliced
• • 2 cups good red wine, such as Madiran or Syrah
• • 2 cups game bird or chicken stock
• • Braised Savoy Cabbage and Chanterelles (recipe follows)
• • 2 tablespoons unsalted butter, at room temperature

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Combine milk, 12 of the juniper berries, the peppercorns, 3 of the bay leaves, 5 sprigs of the thyme, the rosemary, and the coarse salt in a medium pot and bring to a boil over high heat. Reduce heat and simmer for 5 minutes, remove from heat, and let infuse for 30 minutes. Strain, refrigerate until cool, then add grouse and marinate overnight.

2. Preheat oven to 450°F.

3. Remove leaves from the remaining 4 thyme sprigs. Break remaining bay leaf into 6 pieces. Pat grouse dry with paper towels and season each bird inside with some of the garlic, thyme leaves, the remaining 9 juniper berries, and crumbled bay leaf.

4. Brush birds lightly with olive oil, using about 1 tablespoon. Season with salt and pepper. Wrap each bird with a slice of bacon and tie closed with kitchen string. Place grouse in a roasting pan and roast in oven for 10 minutes. Remove birds from pan and let rest for 5 minutes. Discard bacon, remove string, and Debone birds completely. Cover rbeast and leg meat lightly with foil and set aside.

5. Chop up carcass bones. Heat the remaining 2 tablespoons of oil in a large deep skillet over high heat. Add bones and brown evenly, shaking and turning often. Lower heat and add carrot, onion, celery, and shallots. Cover and sweat for 5 minutes, then deglaze pan with red wine, stirring to incorporate any browned bits. Stir in stock and reduce liquid over medium-high heat down to 1 ¾ cups. Strain and reserve.

6. Prepare Braised Savoy Cabbage and Chanterelles. Recipe may be done ahead to this point. If more than 2 hours ahead, refrigerate, then bring back to room temperature before continuing.

7. Reheat grouse, cabbage, and chanterelles, in a low-temperature oven. Bring grouse sauce to a simmer, remove from heat, and whisk in butter. Taste to adjust seasonings. Arrange cabbage in the center of 6 warmed dinner plates. Place grouse on top with chanterelles around. Spoon sauce over grouse and serve.

Ingredients for Braised Savoy Cabbage and Chanterelles

• 2 pounds Savoy cabbage, outer leaves removed, cored and julienned
• 2 ounces bacon, cut into thin strips
• 5 tablespoons unsalted butter
• 1 cup chicken stock
• Salt and freshly ground black pepper to taste
• 1 pound chanterelles
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1 sprig thyme

Directions for Braised Savoy Cabbage and Chanterelles

1. Bring a pot of salted water to a boil, add cabbage, and blanch for 2 minutes. Drain, then shock cabbage in ice water to stop cooking. When cabbage is cool, drain well. Heat a large skillet over medium heat. Add cabbage, bacon, 4 tablespoons of the butter, and ½ cup of the chicken stock. Bring liquid to a boil, then reduce heat and braise until almost all of the liquid has evaporated and cabbage is glazed. Season with salt and pepper; remove from heat, and reserve.

2. Wash chanterelles 3 times in cool water to remove all grit and dirt. Blot until very dry on paper towels. Set aside.

3. Heat oil and the remaining tablespoon of butter in a skillet over medium heat. Add shallots, cover, and sweat for 1 minute. Add chanterelles, thyme, salt, and pepper, and sauté until wilted. Pour in the remaining ½ cup stock and cook until liquid is reduced and syrupy. Remove from heat and set aside. When ready to serve, reheat gently.