Roasted Grouse
1lb new potatoes
4 sticks celery
1 leek
2 small courgettes
12 baby asparagus tips
8 baby onions
3 tbsp olive oil
2 oz butter
4 whole grouse (oven ready)
4 oz shallots
2 stalks of fresh thyme , chopped
1 fl oz Madeira
Half a pint of game gravy
4 slices black pudding
salt & pepper to taste
Place the new potatoes in a pan, cover with salted water & three-quarter cook (10-12 minutes). Drain & refresh under cold water until cool. While the potatoes are cooking, wash trim and cut the celery, leek, & courgette crossways in to 1 inch rounds at an angle. Leave the asparagus and onions whole. Lightly season the vegetables & brush with olive oil.
Preheat a griddle pan. Slice the new potatoes lengthways into quarters & fry them with the vegetables on the griddle to create a criss-cross effect. Remove & place on oven tray to reheat later.
Preheat oven to 200C. Heat the remaining olive oil & 1oz of the butter in a heavy based frying pan. Season the grouse & seal on all sides of the pan. Place in a roasting tray & cook in the oven for about 20 minutes. Leave to rest for approximately 5 minutes.
To make the sauce, peel & finely shred the shallots. Melt the remaining butter in a saucepan; add the shallots & thyme & cover. Cook for about 2 minutes, until just transparent. Add the Madeira & the game gravy & bring to the boil. Strain & set aside.
Grill the black pudding on both sides until cooked & crispy. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2 - 3 minutes to reheat.
To assemble the dish, place a slice of black pudding in the centre of each plate & arrange some vegetables & potatoes around it. Place the grouse next to the black pudding. Season the sauce & spoon over.