Photo Core_Instagram
Typically
hunted in the Scottish Highlands, the Grouse season sees a glut of the seasonal
birds being prepared in special and delicious ways and showcased on menus
around the country, until the season's close in December.
London's
Cinnamon Club is maximising the
strong flavour of the dark meat in a dish of tandoor smoked breast of grouse, served with bitter fenugreek and con
stir-fry and tamarind-cumin jus, Clare Smyth's newly opened Core features a
more traditional “roast grouse dish with
red cabbage, bell heather”, while at Luca they're putting an Italian spin
on the bird with "Roast Yorkshire grouse roasted with Chianti, carrots and
bread sauce."
Here
are 3 Michelin chefs to inspire you into harnessing those gamey flavours in a
variety of grouse recipes paired with beetroot, berries, chestnuts and other
seasonal treats:
Tom
Kitchin shows you how to pluck, truss and roast the unique bird – where respect
for wild grouse is paramount.
Andy
McFadden cooks grouse on the crown, roasted and stuffed with hay, and served
with beetroots.
Alyn
Williams shows how to roast grouse glazed with stock and served with sauteed
girolles and chestnuts.
By FDL