Game Meat Monday: Roast Grouse with Fresh Pea Risotto

A special recipe from Ben in honour of the Glorious 12th

Ingredients:

For the Grouse:

  • 1 Grouse
  • Oil for frying
  • Sprig of sage leaves

For the Risotto:

  • 230g Fresh peas
  • 240g Risotto rice
  • 1.5ltr Vegetable stock (you may not need it all)
  • 250ml White wine
  • 1 large Onion, finely chopped
  • 1 clove Garlic, minced
  • 40g Parmesan cheese

Method:

For the Risotto:

  • Sweat the onion and garlic in a little butter until translucent.
  • Put the stock in a separate pan to heat up.
  • Turn up the heat on the onions to medium, and add in the risotto rice. Cook this for about 1 minute, stirring consistently.
  • Add in the wine, and continue to cook until the rice has absorbed all the liquid.
  • Stir in the stock a little at a time, making sure to let the rice absorb the stock before adding more. Make sure to keep stirring the risotto until the rice is tender. You may not need to use all of the stock so don’t panic if there’s a little left over!
  • Blanch the peas before stirring into the risotto with the parmesan at the end and leave it to stand for a couple minutes before serving.

For the Grouse:

  • Rub some oil all over the bird and season with salt and pepper, then sear in a hot pan.
  • Sit the grouse on a sprig of sage, and place in a hot oven (approx. 220°C) for 5 minutes, then turn down to a more moderate hear (approx. 180°C) for 10 more minutes.
  • Allow to rest for 5 minutes before removing the breast and leg to serve.

If you start cooking the Grouse when you add the risotto rice to the onion, everything should be ready at the same time.