Ingredients

4 grouse

For the braised cabbage
1 head savoy cabbage
200g streaky bacon
1 small onion, diced
500ml chicken stock
60g butter
A pinch of grated nutmeg
A sprig of thyme

For the bread sauce
1 medium Spanish onion
5 cloves
1l milk
1 bay leaf
500g slightly stale white bread
Salt, pepper and freshly grated nutmeg to taste

 

Method

  • In a hot frying pan, seal the bird on each breast for about 4 minutes until golden brown and then roast each bird for about 6-8 minutes in the oven (180˚C).  Leave to rest and then serve atop the braised cabbage with bread sauce and some parsnip crisps.

  • For the braised cabbage, cut the cabbage into quarters, removing the tough core and cut the rest into pieces the size of the "top of your thumb". They do not have to all be the same size but there should be little or no wastage. Try and keep some of the outer leaf separate as this can be blanched in hot water and added later. Meanwhile, butter the insides of the darioles or ramekins. Cut 12 rounds out of 6 bread slices to match the tops and bases of the moulds (they may have to be 6 slightly smaller ones for the base).

  • Cut the bacon into 2.5cm strips across the streak. In a suitably heavy-based pan, gently fry the onions until they turn golden brown in colour, then add the bacon and continue to fry until the bacon turns golden brown. Next, add the cabbage (but not the outer leaves if you have kept these) and continue to cook for about five minutes, adding to it the chicken stock. Season with salt and pepper and add a little grated nutmeg; cover with some grease proof paper and allow to cook gently for about 20 minutes.

  • Remove the paper and add a little butter, test again for seasoning. At the last minute, you can add the outer leaves that you may have blanched earlier, mix in well and cool down as soon as possible.

  • For the bread sauce, take an onion and stud it with the cloves. Place a bay leaf and a sprinkling of black peppercorns into a pan of the milk and warm through for about 30 minutes to allow the flavours to infuse. 

  • Remove the cloves and bay leaf. Take some of yesterday's bread, cut it into small pieces and leave to soak in the milk with the onion. 

  • Bring it back to the boil then remove the pan from heat.  Use a blender or blending method to bring the sauce to the desired consistency; season well with salt and pepper and some grated nutmeg.