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Grouse with Roasted Pumpkin, Jerusalem Artichoke and Beetroot

Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.

HealthyGameAutumnalRoastGrouse
Estimated Nutrition
Calories
1240
kcal / serving
2480 kcal total
Carbs
38.4g
per serving
76.8 g total
Fat
96.2g
per serving
192.4 g total
Protein
55.3g
per serving
110.5 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Sherry Vinegar
or to taste
Fruits
0.5
piece
Lemon
juice only
Liquids
1
tbsp
Brandy
250
ml
Chicken Stock
Meat
2
piece
Grouse
prepared and wrapped in bacon
NutsSeeds
2
sprig
Thyme
fresh
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
50
g
Hazelnuts
roughly chopped
1
tbsp
Chives
chopped
OilsFats
1
tbsp
Vegetable Oil
1
1
Olive Oil
for frying
50
ml
Hazelnut Oil
Vegetables
50
g
Celeriac
chopped into 1cm dice
50
g
Carrots
chopped into 1cm dice
50
g
Celery
chopped into 1cm dice
10
piece
Baby Onions
2
piece
Beetroot
peeled and quartered
4
piece
Jerusalem Artichokes
peeled and halved
1000
g
Pumpkin
peeled and seeds removed
2
piece
Shallots
finely chopped
1
handful
Watercress
sprigs

Method

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