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Roast Grouse with Pear Tatin and Kale

An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.

PoultryGourmetGameDinner PartyAutumn
Estimated Nutrition
Calories
801.8
kcal / serving
4810.8 kcal total
Carbs
44.2g
per serving
265.2 g total
Fat
49.4g
per serving
296.5 g total
Protein
41.4g
per serving
248.4 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Sugar
Caster sugar used for poaching
75
g
Sugar
Caster sugar used for caramel
100
g
Puff Pastry
Ready-rolled all-butter
Dairy
100
g
Butter
Divided for tatin, frying, and sauce
Fruits
1
piece
Lemon
Cut in half
3
piece
Pears
Peeled but left whole
Liquids
75
ml
Port
200
ml
Chicken Stock
Concentrated
Meat
6
piece
Grouse
Cleaned
NutsSeeds
4
sprig
Thyme
Leaves only
1
to taste
Salt
1
to taste
Black Pepper
Freshly ground
Vegetables
500
g
Celeriac
Peeled and cut into small chunks
300
g
Kale
Tough stalks removed

Method

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