Grouse salad with parsnip crisps and bramble dressing

Grouse salad with parsnip crisps and bramble dressing

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

When you have a game bird with a high price tag like grouse, it’s important to get the most out of your bird. I’m a big fan of traditional roast grouse with all the trimmings and I rarely go off piste, but there are a couple of dishes that I will knock up during the season so customers can have grouse as a starter and something else for the main course. A salad is a lovely light option; on toast is another of my favourites – spread the livers on toast and scatter with wild mushrooms. What’s more, if you use the breasts for a starter, you can get yet another meal out of the bird in the form of a soup.

Ingredients

Quantity Ingredient
2 oven-ready grouse
2 small parsnips, scrubbed clean
vegetable or corn oil, for deep-frying
sea salt
freshly ground black pepper
2 knobs butter, softened
4 rashers streaky bacon, cut into 1 cm pieces
2 handfuls small flavoursome salad leaves and herbs
Bramble dressing

Method

  1. Preheat the oven to 240°C and have the grouse ready at room temperature. Top and tail the parsnips, leaving the skin on unless it is very brown. Using a sharp mandolin or vegetable peeler, slice them lengthways as thinly as possible, rinse well and then pat dry with a clean tea towel. Heat about an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  2. Fry the parsnip slices in the hot oil in small batches, stirring to ensure that they don’t stick together. The parsnip slices will take a while to colour (avoid overbrowning them) and even then may still appear soft (they will crisp up on drying). Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Leave them to dry somewhere warm but not hot.
  3. Season the grouse with salt and pepper and rub the breasts with butter. Roast for about 15 minutes, keeping them nice and pink, then set aside to rest in a warm spot. Meanwhile, fry the bacon pieces in a dry pan for a few minutes until crisp.
  4. To serve, carefully remove the grouse breasts from the carcass and cut each one into 6 or 7 slices. Arrange the leaves on individual plates with the grouse and bacon. Spoon over the bramble dressing, then scatter or pile the parsnip crisps on top.
Tags:
Hix Oyster & Chop House
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