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Roast grouse with black figs and boozy elderberries

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 1–2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roast grouse

  • 2 tbsp olive oil
  • 1 whole grouse
  • 1 bunch fresh thyme
  • 1 bay leaf
  • 1 garlic clove
  • 30g/1oz butter
  • ½ celeriac, peeled, diced and blanched
  • handful chopped kale

For the black figs

  • 3 black figs, cut into quarters
  • 2 tbsp walnuts, roughly chopped
  • 1 tbsp honey
  • 20g/¾ butter, softened

For the boozy elderberries

  • 2 tbsp fresh elderberries
  • 1 tbsp port

Method

  1. For the roast grouse, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tbsp oil in a large ovenproof frying pan. Once hot, add the grouse and fry on all sides to colour. Place in the oven, with the thyme, bay leaf and garlic tucked around the grouse, and roast for 15 minutes, or until the juices run clear. Set aside to rest in the pan.

  2. Meanwhile, for the figs, gently mix all of the ingredients together in a bowl and spoon into a small roasting tin. Roast for 8–10 minutes.

  3. For the elderberries, place the elderberries and port in a small saucepan and cook until just softened.

  4. Heat the butter and remaining oil in a frying pan and sauté the celeriac and kale until the kale has just wilted and the celeriac is golden.

  5. Spoon the kale and celeriac onto a warmed serving platter. Carve the breasts from the grouse and place on the platter. Top with the figs and elderberries and serve.

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