This recipe is from chef Marco Quarta, who cooks at The Punchbowl pub in Mayfair, London. Serves two.
If you find yourself in London and in need of some game, then the Punchbowl in Mayfair is a welcoming pub that isn’t pretentious in anyway. During the season, you’ll find plenty of different types of game on the menu and right now, grouse is going down a treat.
So we thought we’d ask the chef for the recipe. It’s not complicated, you’ll be able to source all the ingredients easily and it makes a good change to classic roast grouse.
It’s a good one to serve to friends coming to dinner as it looks fabulous.
You will need a vacuum bag for cooking, but you can buy them inexpensively on Amazon and they’re very worth having.)
Bacon wrapped Scottish Grouse breast with confit leg
1 x Whole Grouse
100 g Spinach
2 x Slices of Bacon
For the sour cherries
50 g Cherries
Confit Grouse legs
2 x Grouse legs
1 litre Rapeseeds oil
- Preheat the oven to 180C.
- Place Grouse legs in a medium heated pan with oil and cook slowly for about half an hour till the meat is tender.
- For the roasted whole grouse, heat a large oven proof frying pan on the stove and then add the oil. Once hot, add the grouse and fry on all sides to colour then place in the pre-heated oven for 10 min after this carve the breast from the Grouse and wrap with bacon, put back in the oven for the last 5 minutes, or until the juices run clear. Set aside to rest in the pan.
- Meanwhile cut in half the cherries and put in a vacuum bag with sugar and salt, seal, and cook in boiling water for 2 minutes.
- Heat a deep ovenproof saucepan, add some oil and sautéed the spinach.
- To serve, place the spinach in the centre of the serving plate, top with the grouse breast.
- On the side place the confit Grouse leg, drizzle with cherry jus and garnish with sour cherries.