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Roast Grouse with Fondant Potatoes, Redcurrant and Bread Sauce, Game Chips and Wild Mushrooms

Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.

PoultryGameAutumnalSpecial Occasion
Estimated Nutrition
Calories
1215.1
kcal / serving
4860.5 kcal total
Carbs
54.7g
per serving
218.8 g total
Fat
76.3g
per serving
305.2 g total
Protein
78.1g
per serving
312.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Balsamic Vinegar
3
tbsp
Redcurrant Jelly
Dairy
50
g
Butter
For potatoes
450
ml
Full-Fat Milk
40
g
Butter
For bread sauce
30
g
Butter
For deglazing pan
25
g
Butter
For mushrooms
GrainsCereals
110
g
White Breadcrumbs
Fresh
Liquids
300
ml
Chicken Stock
1
splash
Red Wine
Meat
4
piece
Grouse
Whole
NutsSeeds
1
clove
Garlic
Left whole
2
sprig
Thyme
Fresh
6
piece
Cloves
Whole
1
piece
Bay Leaf
6
piece
Black Peppercorns
Whole
1
unit
Salt
To taste
1
unit
Black Pepper
To taste
OilsFats
2
tbsp
Olive Oil
For roasting
2
tbsp
Vegetable Oil
For frying
1
unit
Vegetable Oil
For deep frying
Vegetables
4
piece
Potatoes
Large
1
piece
Onion
Large
200
g
Wild Mushrooms
Chanterelle, ceps, tompette or girolles
1
piece
Baking Potatoes
Sliced very thinly on a mandoline

Method

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