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

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Prep Time: 15 min - Cook Time: 30 min

Growing up, I was a big James Bond fan. All the cool gadgets, the fast, sleek cars and the beautiful Bond girls ... what wasn't to like for a young adolescent boy? My favorite Bond? Nobody did it better than Sean Connery. Ive been wanting to do a British type meal for a while, so when I heard that he had passed away, I knew I wanted to do a meal to honor him and those childhood memories of mine.

The week after he passed, I spent the week confined to my room, drinking Martini's and re-watching all the Bond movies that he had starred in. I was quarantined to my room anyway because of a recent positive COVID exposure at work. My wife Tami, being a nurse, has positive contact almost every day, so we spent pretty much the last two months of the year living at separate ends of the house. I was confined to my room, while she had the run of the house. To her credit, she kept me feed and the Martini's coming. Somehow, we both managed to dodge the virus long enough to get vaccinated and Im giving all the credit to the Martinis!!

Sean Connery was also in a lot of my other favorite movies ... . The Highlander and Indiana Jones, but I think he was at his best as Bond. My fascination with British culture, England, Ireland and Scotland ... can all be attributed to the Bond series. Growing up in the Air Force, we lived a lot of places, but I've never been to that part of the world, that's why it currently sits at the top of my bucket list. I think the first association I had with bird hunting and it being a gentlemens sport, was the Bond movie Moonraker. Moonraker, not a Connery film but still one of my favorites, you can see James Bond bird hunting with a Holland & Holland Royal double-barreled hammerless shotgun. In Skyfall, which a lot of people loved ... just not me, you see some beautiful Scottish landscapes and Bond wielding an Anderson Wheeler 500 Nitro Express Double Rifle. I'd love to get my hands on either one of those guns and spend some time bird hunting that countryside.

I tried to think of something I could cook that would be decidedly Scottish or British. What I came up with is this Roasted Red Grouse, covered in this Blackberry Bramble Wine Sauce, served with Mashed Parsnips with Shaved Truffles. I don't know if that's actually British food or not, but that's where my imitation took me. Just to make sure I had the whole British plate covered, I decided to do a second meal, A Partridge Shepard's Pie, covered in Black Truffle Mashed Potatoes, which I'll be posting later. I do hope you enjoy.


 

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 #1 Add butter to medium size sauce pan and set heat to medium




Step #2 Add juice from one Lemon



Step #3 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 #1 Fill stock pot with water and place on stove, set heat to high. Add milk to sauce pan and set to low heat.




Step #2 While you water reaches a boil. Clean parsnips and remove outer skin.



Step #3 Cube the parsnips into roughly same size pieces, about 1 inch.



Step #4 Allow the water to reach a boil then add 1/2 cup of salt to the boiling water



Step #5 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 #6 Using a ricer, mash the parsnips into a bowl.



Step #7 Add 3 tbsp of truffle butter



Step #8 Add Salt and pepper. Stir in warm Milk. Taste and add more salt if needed.




Roasted Red Grouse


Step #1 Preheat the oven to 425 degrees. Tear off a couple of basil leaves and place in the cavity of each bird.



Step #2 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 #3 Season the birds generously with salt and pepper all over.



Step #4 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 #5 Sear breast in hot pan for 2 minutes, turn the bird so the other side of the breast gets seared for another minute.



Step #6 Turn the birds completely over, breast up and bast with butter.



Step #7 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 #8 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 #1 Fill shaker with ice. Add Gin, Vodka and Vermouth and shake for 30 seconds.



Step #2 Pour out into chilled Martini glass



Step #3 Rub orange peel around rim of glass, then add peel to drink.




Recipe Card

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

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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 #1 - Add butter to medium size sauce pan and set heat to medium
Step #2 - Add juice from one Lemon
Step #3 - 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 #1 - Fill stock pot with water and place on stove, set heat to high. Add milk to sauce pan and set to low heat.
Step #2 - While you water reaches a boil. Clean parsnips and remove outer skin.
Step #3 - Cube the parsnips into roughly same size pieces, about 1 inch.
Step #4 - Allow the water to reach a boil then add 1/2 cup of salt to the boiling water
Step #5 - 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 #6 - Using a ricer, mash the parsnips into a bowl.
Step #7 - Add 3 tbsp of truffle butter
Step #8 - Add Salt and pepper. Stir in warm Milk. Taste and add more salt if needed.

Roasted Red Grouse


Step #1 - Preheat the oven to 425 degrees. Tear off a couple of basil leaves and place in the cavity of each bird.
Step #2 - 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 #3 - Season the birds generously with salt and pepper all over.
Step #4 - 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 #5 - Sear breast in hot pan for 2 minutes, turn the bird so the other side of the breast gets seared for another minute.
Step #6 - Turn the birds completely over, breast up and bast with butter.
Step #7 - 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 #8 - 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 #1 - Fill shaker with ice. Add Gin, Vodka and Vermouth and shake for 30 seconds.
Step #2 - Pour out into chilled Martini glass
Step #3 - Rub orange peel around rim of glass, then add peel to drink.


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.