Grouse Breast Recipe for the Autumn Season

What’s on our plate this Autumn? Well the time of the year is what we like to call “Amazing Autumn”- where the days are getting shorter, with radiant and alluring colours dotted around the local landscape and forests. Come to our Park Restaurant and sample for yourself what’s on offer in our Autumn Menu.

It is the time of the Game Bird season – and here we have a fantastic Grouse recipe just for you:

grouse-16_1600x1063

Oven Roasted Grouse Breast

With Sautéed Cabbage with Kombu Vinegar and Grapes (with Balsamic Forest Fruit Sauce)

How to prepare:

  • Take the cleaned Grouse Breast and Sautée the meat in a pan fire until it becomes a fine colour;
  • Season it, put it on a deeper tray with some butter and put it on 135′ hot air during the cooking and cover the juice from the butter over it;
  • Apply the washed Cabbage and 1/2 an Onion (sliced thin);
  • Put the whole Grapes in boiling water for 5 seconds and afterwards straight in ice water so that you can peel the Grapes easily;
  • Heat up a small pot with Butter, and Sautée the Cabbage;
  • Season it with Salt and Pepper;
  • Add the Kombu Vinegar to it and let it reduce in heat;
  • Add the Peeled Grapes and Taste;
  • Add the Forest Fruit Sauce as per your own taste;
  • Enjoy!

Ingredients for Dinner For Two:

  • 2 x Grouse Breasts  grouse-13_1600x1063
  • 100g Butter,
  • Salt & Pepper
  • 100g Cabbage
  • 1/2 an Onion
  • 250g of Grapes
  • 50ml Kombu Vinegar
  • 100ml Jus
  • 50g Forest Fruit Sauce

 

 

 

 

 

 

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