Roast Grouse with Chicory and Elderberry Sauce

This dish is so very satisfying! Rich roasted game bird paired with a sweet, deep purple elderberry sauce and delicious foraged greens. You can use any game bird for this recipe, as elderberry really complements them all. The sweet and tart flavor of the sauce and the rich flavor of the meat create an absolutely stunning combination. Add some caramelized chicory on the side and you’re onto something amazing.

Ingredients: 
1 Grouse 
4-8 Juniper Berries (crushed)
2 Bay leaves
About 1/2-pound Chicory greens
2 cups of Chicory flowers
Sherry Vinegar
1 Tbsp Butter
Olive Oil
Sea Salt Flakes
Black Pepper
1 sprig of Thyme

For the Elderberry Sauce: 
1/2 cup (100ml) of Water
3/4 cup (150g) of Elderberry
3 tablespoons (45ml) Red Wine Vinegar
1/4 cup (50g) Cane Sugar

To start off, warm your oven to 390 degrees F. Take your grouse and season the bird, inside and out, with plenty of salt and pepper. Now, in the cavity of the grouse, place the crushed Juniper berries, bay leaves and a sprig of thyme. In a large frying pan (*metal handled so that it can go in the oven*) heat a good dollop of Olive Oil and the butter. Heat to frying temperature and then, using a pair of tongs to control the bird, fry each side of the breast and the bottom. You want to get a little color on the skin, not cook the grouse in the pan. Think of it like searing a pot roast before it goes in the roasting pan or crockpot. When the Grouse is complete, place it breast-side-up in the pan and roast in the oven for 15 minutes. 

The chicory couldn’t be simpler. Begin by removing any damaged or unsuitable leaves and slice any thick veining away. Place the greens in a medium-sized skillet and then season to your liking. Now pour a small amount of the Sherry vinegar over the Chicory and repeat with a little olive oil as well. The Chicory will take ten minutes in the oven so when the grouse has 5 minutes left to cook, put the greens on a baking sheet and place them in the hot oven next to the bird. Remember to allow the greens to continue cooking for 5 minutes after removing the bird from the oven. Remove the grouse from the oven and place it on a warm plate. Cover the bird with a layer of foil and cover that with a tea towel until it's time to joint. 
 

The elderberry reduction is super easy too. Put the sugar and vinegar in a small pan and heat gently. When the sugar is dissolved reduce and boil until a blonde caramel appears. Next add the elderberry and the water and simmer for 5 minutes. Reduce the mix down until it starts to thicken and that’s it! Your elderberry sauce is ready.

In the pan that the grouse cooked, add a half a cup of water or a light chicken stock (you can also add a little splash of white wine if you have it) and heat on the stove. Use a spatula to scrape any of the little burnt bits from the bottom of the pan (yummy). Keep on the heat simmer until you joint the bird. 

Joint the bird and place a leg and sliced breast on each plate. Break up the remaining parts of the carcass and add to the simmering stock. Turn up the heat and stir for around 2 minutes. Pass the gravy through a sieve and then transfer to an airtight container, ready for the final plating. Finally, it is time to serve. 

Place the roasted chicory next to the grouse. Drizzle a little gravy over the meat and chicory. Then, using a teaspoon, pour the elderflower sauce across the dish and circle the plate. I like to save a few of the chicory flowers to garnish. It adds a fancy finish. But listen, if you're not into looks as much as flavor, just serve the gravy and sauce on top of the grouse or on the side and dig in. Enjoy!