Recipe: Yorkshire Grouse, Elderberry, Wild Mushrooms & Liver Pate on toast, Bread Sauce

With the shooting season in full swing, this classic grouse recipe will be on the menu at The Wild Duck until mid-September.

Ingredients:

  • 4 grouse (crown removed)
  • 200ml beef stock
  • 200ml chicken stock
  • 200ml red wine
  • Red currant jelly
  • Salt/pepper
  • 4 slices sourdough
  • 300g wild mushrooms
  • 3 sage leaves
  • 20g butter
  • 1 bunch watercress

Method

  1. Set oven at 200°

  2. Heat a pan with sunflower oil that’s oven proof and will take the 4 grouse crowns. Place the crowns skin side down in the pan and brown them off.

  3. Lift the crowns and add the sourdough and sage leaves

  4. Place in the oven for 6 mins. Remove from the oven and set the toast on the side.

  5. Add the elderberries and red wine, place back into the oven and roast for a further 6 mins.

  6. Remove from the oven and place the crowns onto the toast to rest.

  7. Place the pan onto a high heat and reduce the wine by ½, add the stock and reduce a for 5 mins. Stir in 1 tble spoon redcurrant jelly

  8. In another small frying pan heat 20g butter and saute the mushrooms.

To serve

  1. Spread the liver pate generously onto the toast(recipe below), top with the mushrooms and place onto the plate
  2. Rest the crowns on the side of the toast and pour over the elderberry sauce
  3. Serve with watercress and bread sauce on the side.

 

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Bread Sauce

  • 2 onions peeled and studded with 8 cloves and 2 bay leaves
  • 100g butter
  • ¼ tsp nutmeg
  • 200g white bread
  • 1lt milk

Method

  1. Infuse milk with the onions for 30mins on a low heat
  2. Remove the onions, add the bread, butter and nutmeg. It will be a lumpy mess but leave for 10 mins then give it a good whisk and season with salt & pepper.

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Chicken Liver Pâté

  • 200g chicken livers (cleaned)                        
  • 200ml clarified butter
  • 2 egg yolks
  • Salt & pepper to taste
  • Reduction:
  • 375ml brandy                             
  • 180ml port
  • 1 shallot cut in ½
  • 1 tsp black peppercorns
  • Couple bay leaves
  • 1 garlic clove cut in ½

Method

  1. Put all the reduction ingredients into a pan and reduce to ½ a cup and cool to room temp.
  2. Place livers into a food processor and blend until smooth
  3. Add the reduction then place in 1 yolk at a time
  4. Slowly add the clarified butter (you should have a nice creamy liver milk shake!)
  5. Season to taste
  6. Place into a lined terrine mould and bake in a bain-marie for 20 mins on 160⁰c

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