You will need 1 grouse per guest
For the purée:
200g sliced carrots
Juice of ½ orange
1 onion sliced
Sauté the onions until tender, add the carrots, a spoon of butter and some water to just cover the carrots. Bring to the boil and let it reduce a bit. When the carrots are tender add the orange juice and blend the carrots till smooth, adjust seasoning where necessary.
You can keep this to one side till you are ready to plate
For the bread sauce:
1/2 celeriac, diced 1cm
2 slice white bread
2 cloves of garlic
300 ml cream
In a sauce pan sauté off the shallots, then add the garlic and cook till tender. Add the celeriac mix altogether and add the cream and milk with the thyme – boil until the celeriac is soft & blend till smooth and season.
For the bread, cut in to small squares and toast in the with some melted butter poured over them, add the croutons to the celeraic at the very last minute so they remain crunchy.
For the grouse:
Pre heated oven at 200
Best to get an oven ready grouse, remove the wish bone from the breast and then stuff the inside of the bird with thyme, rosemary and crushed garlic.
Season the outside of the bird and place in a hot pan to seal and colour the bird on the outside.
Place in the oven for 8 minutes for a medium rare and 10 minutes for medium.
Allow to rest for 5 min covered with foil to keep it warm.
In between time you can reheat your purée and bread sauce and adjust any seasoning you may want.