Autumn Menu: Paul Ainsworth – Roast grouse with pain au chocolat

Roast grouse, pain au chocolat, pomme cocotte and black berries

Fair game

Serves 4

Ingredients:
4 medium sized grouse (oven ready)

4 croissants (cut into small pieces)

100ml milk

Thyme, bay leaf

100ml of dark sauce made with grouse bones

25g extra bitter chocolate (great quality 70% coco is the best for this recipe)

100g blackberries (cut in half)

50g of picked, washed watercress

25ml raspberry vinegar

4 large potatoes (cut for roasting)

Method:

Take the legs off the grouse, clean the leg bone and take out the thigh bone.

Season the legs roll them in cling film and poach at a simmer for 15 minutes.

Rub a little olive oil on to the crown of the grouse and some thyme wrap in cling film and poach for about 4 minutes take out and rest.

Make the croissant sauce bring the milk thyme and bay leaf to the boil and add the croissants stir all the ingredients together and leave to infuse for 20 minutes then blitz in a liquidiser until smooth and keep warm.

Par boil the potatoes, drain them off giving them a little bash in the colander season with mustard powder salt and pepper and roast in the hot duck fat.

Take a frying pan UN wrap the grouse from the cling film and sauté golden brown in a little olive oil and butter take out the pan and rest again.

Take the legs out the cling film and roast them in the same pan.

Once rested take the two breasts off the bone they should be nice and pink keep them warm.

Now plate up the breasts with roast potatoes croissant sauce and finish with the chocolate sauce, blackberries and water cress.

Enjoy this wonderful autumn dish with a light rioja.

Happy cooking

Paul

Paul Ainsworth is the director and head chef of Number 6 in Padstow, Cornwall.

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