Grouse with polenta and girolles
Saturday 14 August 2010
This is an economical way to get four good starter servings out of two grouse. (You can do the same dish with wood pigeon.) Make the polenta the night before; once set, it will last a few days in the fridge.
2 oven-ready grouse
Salt and freshly ground black pepper
100g butter, softened
A couple of tablespoons of vegetable or corn oil for frying
Flour for dusting
1tbsp chopped parsley
For the polenta
1 clove of garlic, peeled and crushed
1 bay leaf
A pinch of nutmeg
75g quick cooking polenta
75ml double cream
Salt and freshly ground black pepper
30g freshly grated parmesan
The night before, make the polenta: bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf, salt and pepper and nutmeg.
Simmer for 5 minutes then whisk in the polenta and cook on a low heat for about 10 minutes, stirring every so often so that it doesn't stick to the bottom of the pan. Add the cream and parmesan and cook for a further 5 minutes.
Line a small rectangular container with clingfilm and pour in the polenta. Leave to cool then refrigerate overnight.
Preheat the oven to 240C/gas mark 8. Rub the grouse with butter and then season them. Place the two birds in a roasting tray and roast for 12-15 minutes, keeping them nice and pink, then leave them to rest.
While the grouse are cooking, turn out the polenta and remove the clingfilm. Cut into 1cm-thick slices and dust them with flour. Heat a couple of tablespoons of vegetable oil in a non-stick frying pan and add a knob of butter. Fry the slices of polenta for 2-3 minutes on each side on a medium heat until golden, then remove and keep warm.
Heat another frying pan with the rest of the butter and cook the girolles on a medium heat for a few minutes, seasoning them while they are cooking and turning them with a spoon. Add the parsley and remove from the heat.
Remove the legs from the grouse with a sharp knife, then carefully remove the breasts. Slice the breasts into 4 or 5 slices. Place the slices of polenta on warmed serving plates and arrange the breasts and legs on top. Spoon over the girolles.
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