Roast Grouse with Blackcurrant & Beetroot Sauce

Ingredients

• 4 young grouse , legs removed and reserved
• 50g unsalted butter
• 4 thyme sprigs
• 1 large or 2 small shallots , finely chopped
• 4 slices pancetta
• 4 slices white country bread , buttered
• buttered spinach , to serve (optional)
• 1 tbsp unsalted butter
• 1 tbsp sunflower oil
• 8 grouse legs (see above)
• 1 shallot , chopped
• 1 bay leaf
• 1 thyme sprig
• 2 tbsp whisky
• 600ml chicken stock
• 1 tbsp redcurrant jelly
• 50g blackcurrants , topped and tailed
• 50g cooked beetroot , coarsely grated
• 1 tbsp crème de cassis

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 8 of 13 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Spinach	1 cup raw (30g)	7
Shallot	1 tbsp minced (10g)	7
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Sunflower Oil	not in our table	0
Whisky	not in our table	0
Redcurrant	not in our table	0
Blackcurrant	not in our table	0
Beetroot	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.