Roasted Red Grouse with Blackberry Bramble Wine Sauce and Mashed Parsnips with Shaved Truffles

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 15 min - Cook Time: 30 min

Ingredients

Blackberry Bramble Wine Sauce

Orange Peel

6 oz Blackberries, washed

3/4 cup(s) Red Wine, Cabernet Sauvignon

1 Lime, for juice

2 tbsp Seedless Blackberry Jam

1 tbsp Butter

1/2 tsp Kosher Salt, to taste

Fresh Basil, Chopped

Mashed Parsnips and Black Truffles

8 Whole Parsnips, diced into 1 inch cubes

1 Black Truffle

3 tbsp Black Truffle Butter

1 1/2 cup(s) Warm Milk

1/2 cup(s) Salt for water, plus salt to taste

Roasted Red Grouse

2 whole Red Grouse

2 tbsp butter, Kerrygold Irish butter

1 Lemon, divided into quarters

4 Fresh Basil leaves

Black Pepper

Salt

Gin Martini

1.5 oz Dry Gin

1.5 oz Vodka

1 oz Sweet Vermouth

Ice

Instructions

Blackberry Bramble Wine Sauce

Step #2 - Add butter to medium size sauce pan and set heat to medium

Step #3 - Add juice from one Lemon

Step #4 - Add Wine and Blackberries to a saucepan and bring to a boil. Add Salt. Allow to reduce by half then remove from heat.

Truffled Mashed Parsnips

Step #6 - Fill stock pot with water and place on stove, set heat to high. Add milk to sauce pan and set to low heat.

Step #7 - While you water reaches a boil. Clean parsnips and remove outer skin.

Step #8 - Cube the parsnips into roughly same size pieces, about 1 inch.

Step #9 - Allow the water to reach a boil then add 1/2 cup of salt to the boiling water

Step #10 - Add chopped up parsnips, reduce to a simmer. Cook parsnips until fork tender, about 8 to 10 minutes. Place colander in sink and pour parsnips into colander, allowing the water to drain

Step #11 - Using a ricer, mash the parsnips into a bowl.

Step #12 - Add 3 tbsp of truffle butter

Step #13 - Add Salt and pepper. Stir in warm Milk. Taste and add more salt if needed.

Roasted Red Grouse

Step #15 - Preheat the oven to 425 degrees. Tear off a couple of basil leaves and place in the cavity of each bird.

Step #16 - Slice one lemon into quarters, then place two of the quarters into each bird cavity, or one depending on the size of your lemons.

Step #17 - Season the birds generously with salt and pepper all over.

Step #18 - Place oven safe skillet on the stove. Set heat to medium high and allow to get hot. Add two tablespoons of butter, I used Kerrygold Irish Butter.

Step #19 - Sear breast in hot pan for 2 minutes, turn the bird so the other side of the breast gets seared for another minute.

Step #20 - Turn the birds completely over, breast up and bast with butter.

Step #21 - Place skillet in oven. Cook 15 to 20 minute, basting with the butter in the bottom of the skillet every 5 minutes or so. Continue to cook until the internal temperature of the birds is around 155. Remove skillet from oven, remove birds to a cutting board and let rest for 10 to 15 minutes.

Step #22 - To plate. Place on plate and drizzle the Black Berry wine sauce all over. Sprinkle the top with chopped basil. Added Mashed Parsnips and shave some black truffle over top.

Gin Martini

Step #24 - Fill shaker with ice. Add Gin, Vodka and Vermouth and shake for 30 seconds.

Step #25 - Pour out into chilled Martini glass

Step #26 - Rub orange peel around rim of glass, then add peel to drink.