New Season Grouse Cooked in Cider and Hay
- 2 x oven ready grouse
- 50g hay
- 200ml cider
- 100g crab apples
- 2 x sprigs of thyme picked
- 150ml reduced chicken sauce
- Pinch of Maldon salt
Preheat the oven to 200c. In a large dish pack a nice layer of hay in the bottom of the dish then scatter over the crab apples and thyme.
Put the dish onto the heat until the smell of the hay is released, then season the grouse and lay them into the hay with a little butter on top.
Pack more hay on top then pour over the cider.
Put the lid on and then bake for 10 minutes or longer if you prefer a little more cooked.
Remove from the oven, remove the birds and leave to rest. Strain the cider pressing through a sieve to extract as much from the hay and crab apples.
Bring the cider stock up to the boil and reduce to half. Pour in the chicken sauce and simmer, pass and keep warm.
Now with a heavy duty blow torch, crisp up the skin of the grouse giving a golden, even colour to the skin.
Brush with a little of the hay sauce and picked thyme leaves.
Serve with a whole roast celeriac and the hay cider sauce.
Kindly provided by The Hand and Flowers, Marlow