This delicious recipe for roasted grouse with blackcurrant and beetroot sauce is an absolute winner. We must note that it contains pork and is therefore intended exclusively for non-Muslims. Celebrate the start of August when this succulent wild bird is at its best. The dish only really comes to life when paired with a vibrant fruit sauce full of flavors. For an extra kick, a splash of whiskey takes this masterpiece to new heights. Don’t miss this incredible culinary experience!
- 4 young capercaillies, legs removed and reserved
- 50g unsalted butter
- 4 sprigs of thyme
- 1 large or 2 small shallots, finely chopped
- 4 slices of pancetta
- 4 slices of white country bread, buttered
- Buttered spinach for serving (optional)
- 1 tbsp unsalted butter
- 1 tbsp sunflower oil
- 8 grouse legs (see above)
- 1 shallot, chopped
- 1 bay leaf
- 1 sprig of thyme
- 2 tbsp whiskey
- 600 ml chicken stock
- 1 tbsp currant jelly
- 50 g blackcurrants, with tip and tail
- 50 g cooked beetroot, coarsely grated
- 1 tbsp crème de cassis
- First prepare the broth for the sauce:
- Place a large pot over medium-high heat.
- When it is hot, melt the butter with the sunflower oil.
- Add the capercaillie legs and fry in the pan for 4-5 minutes, turning regularly.
- Add shallot, bay leaf, thyme and whiskey and reduce heat.
- Allow the liquid to evaporate and then add the chicken broth.
- Press the legs into the shaft so they are completely covered.
- Reduce heat to a gentle simmer and cook gently for 1 hour.
Equipment and tools
To prepare this recipe you will need the following equipment and tools:
- frying pan
- baking pan
- measuring spoon
This recipe contains the following allergens:
- Dairy products (butter, cream)
- Gluten (bread)
Please check ingredients and exercise caution if you have any allergies or dietary restrictions.
Storage and leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, be sure to heat the dish thoroughly before serving. It is not recommended to freeze this recipe.
Health benefits of grouse with blackcurrant and beetroot sauce
Grouse is a lean and flavorful meat that offers several health benefits when consumed in moderation. Combined with the nutritious ingredients of black currant and beetroot sauce, this recipe becomes not only a delicious dish but also a source of various essential nutrients.
1. Lean Protein: Grouse is a rich source of high-quality protein, essential for supporting muscle growth, repair and overall health.
2. Low in fat: Compared to other types of poultry, capercaillie contains relatively little fat, making it a suitable choice for those who are watching their fat intake.
3. Vitamins and minerals: Grouse is a good source of B vitamins, including niacin, thiamine and riboflavin, which play an important role in energy production and maintaining a healthy nervous system.
1. Rich in antioxidants: Blackcurrants are rich in antioxidants, especially vitamin C and anthocyanins, which protect the body from oxidative stress and reduce inflammation.
2. Strengthens the immune system: The high vitamin C content in blackcurrants can support immune system function, help prevent common illnesses, and promote overall well-being.
3. Eye Health: The anthocyanins found in blackcurrants have been linked to improved vision and a reduction in the risk of age-related eye diseases such as cataracts and macular degeneration.
1. Rich in nutrients: Beetroot is a good source of important vitamins and minerals, including folic acid, manganese, potassium and vitamin C.
2. Heart Health: The nitrates found in beets have been linked to lower blood pressure and improved cardiovascular health.
3. Digestive Health: The fiber content in beetroot can support healthy digestion and promote regular bowel movements.
By combining capercaillie with blackcurrant and beetroot sauce, this recipe offers a balanced dish that provides protein, vitamins, minerals and antioxidants. Enjoy this nutritious meal and pamper your taste buds at the same time!