- Serves: 1-2
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g ready-made puff pastry
- 1 grouse, plucked and rinsed
- 1-2 tbsp olive oil
- 2 cloves garlic, peeled and crushed
- 1 sprig thyme
- 125 ml madeira, wine
- 1-2 tbsp butter
- 2 heads chicory, cut into halves or quarters lengthways depending on size
- 1 orange, juice only
- 150 ml chicken stock
- parsley, leaves, to garnish
1. Preheat the oven to 220C/200C fan/gas 7. Roll out the pastry to a thickness of 5mm. Using a 10cm pastry cutter, cut out two rounds from the pastry. Place the rounds on a greased baking sheet and bake in the oven for 20 minutes, or until golden-brown and puffed up.
2. Remove the pastry from the oven, then reduce the oven temperature to 180C/160C fan/gas 4.
3. Season the grouse with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof frying pan and fry the grouse for 4-5 minutes, turning occasionally, until browned all over. Add the garlic and thyme to the pan and transfer to the oven to roast for a further 4-5 minutes (for rare), or until cooked to your liking.
4. Remove the pan from the oven and add the Madeira and a tablespoon of butter to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove the bird and rest in a warm place; continue to cook the Madeira until the sauce has reduced by almost half.
5. Melt the remaining butter or a glug of olive oil in a saucepan and add the chicory, orange juice and chicken stock. Gently simmer for 5-6 minutes until the chicory has softened and caramelised.
6. To serve, arrange the puff pastry circles on a plate and spoon the braised chicory on top. Carve the grouse into thick slices and arrange on top, then spoon over some of the pan juices. Garnish with parsley leaves.
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