Roast Grouse, Braised Cabbage, Celeriac Purée & Sauce Albert

by Martin Wishart

Main Medium ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 2 hours

INGREDIENTS

GROUSE
6 grouse, fresh, insides removed

6 sprigs of thyme

6 garlic cloves, peeled

vegetable oil, for frying

salt

BRAISED SAVOY CABBAGE
1 savoy cabbage, whole, tough outer leaves removed

50g of duck fat, or lard

150g of smoked bacon, good quality, cut into lardons

2 carrots, cut into long 5mm thick batons

1 onion, peeled and finely sliced

150ml of dry white wine

250ml of chicken stock, fresh

2 garlic cloves

2 sprigs of thyme

salt

CELERIAC PURÉE
1 celeriac, medium

150ml of double cream

50g of unsalted butter

SAUCE ALBERT
1 small onion

3 cloves

1 bay leaf

300ml of milk

30g of unsalted butter

1 tbsp of double cream

60g of breadcrumbs, fresh

1 tsp English mustard

1 tsp creamed horseradish

salt

black pepper, freshly ground

METHOD

1. Preheat the oven to 200°C/gas mark 6

2. Quarter the cabbage, cut out the core and roughly shred the leaves. Set aside

3. Place a heavy-based pan over a medium heat and add the duck fat. Once melted, add the bacon lardons, fry for 3 minutes and add the carrots and onions

4. Cook for 2-3 minutes, then add the cabbage and a good pinch of salt. Mix until well combined

5. Add the white wine, reduce until almost dry, then add the chicken stock, garlic and thyme and bring to the boil. Cover with a circle of greaseproof paper (cartouche) and place in the oven for 15-20 minutes

6. Trim the celeriac and cut into large, even pieces. Bring a pan of salted water to the boil and cook the celeriac until tender. Drain well and leave to steam in a colander to remove any excess moisture

7. Return the celeriac back to the pan, add the double cream and simmer until reduced by half. Transfer the cream and celeriac to a blender, add the butter and blitz until puréed and smooth. Pass through a fine strainer and set aside until required

8. To prepare the sauce, stud the onion with the cloves and add to a pan with the milk and bay leaf. Simmer for 5 minutes

9. Add the butter, cream and breadcrumbs and reduce the heat to low. Cook for 5 minutes, stirring gently, and season with salt and pepper. Stir in the mustard and creamed horseradish, remove the onion and bay leaf before serving

10. Preheat the oven to 210°C/gas mark 6

11. Add a dash of oil to a casserole pan and place over a medium heat. Season the grouse with salt, both inside the cavities and on the skin, and stuff with the garlic and thyme

12. Colour the grouse in the hot casserole dish all over, then transfer to a tray and place in the oven for 8-10 minutes. Once cooked, remove from the oven and set aside to rest in a warm place

13. To serve, place the grouse on a bed of the hot cabbage mix on plates and serve immediately with a side of the celeriac and sauce