This is a traditional recipe for a roasted grouse, which is a species of galliform bird that lives in the high areas of Scotland, England and small mountain enclaves in temperate areas such as the Cantabrian Coast, the Pyrenees, the Alps and the Jura.
Ingredients
1/2 kilo of potatoes
4 stalks of celery
1 leek
2 small zucchini
12 tips of baby asparagus
8 onions
3 tablespoons olive oil
2 oz butter
4 grouse
4 oz shallots
2 stalks of fresh thyme
Half a pint or jus of meat game
4 slices of black pudding
Salt and pepper to taste
Preparation
Place the potatoes in a new pot, cover with salted water and cook for three quarters (10-12 minutes). Drain and cool with cold water until cool. While the potatoes are cooking, wash the trim and cut the celery, leek, and zucchini cross into the rounds to 2 cm. Add the asparagus and the whole onion. Season the vegetables and brush with olive oil.
Preheat a griddle pan. Cut the potatoes lengthwise into four parts and fry with the grilled vegetables. Remove and place on the cookie sheet to reheat later.
Preheat the oven to 200C / 400F / gas mark 6. Heat the remaining olive oil and 1 oz of butter in a heavy base skillet. Season the grouse and seal all over the bread. Place on a roasting pan and bake in the oven for about 20 minutes.
To make the sauce, peel and finely mash the shallots. Melt the remaining butter in a saucepan, add the shallots and thyme and cover. Cook for 2 minutes, until transparent. Add the Madeira and the game jus or beef and bring to a boil. Strain and reserve.
Place the black pudding on both sides until cooked and crisp. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back in the oven for 2 - 3 minutes to heat. Arrange the grouse, black pudding and greens on the plate and spoon the sauce on top. Makes 4 servings.