Aromatic Grouse on Bok Choy with Spring Onion and Plum Whisky Sauce
Aromatic grouse offers a tantalising twist on the classic roast, blending East-Asian influences for a dish that rivals tradition in delight. Imagine the rich, gamey bird infused with spices like star anise and ginger, creating layers of sweet-savory depth that make every bite an adventure. Served atop crisp bok choy with vibrant sauces, it evokes a sense of indulgent sophistication, perfect for a memorable gathering where flavours dance on the palate. (Who knew hanging out with grouse could be so flavourful?)
The technique simmers the grouse in a fragrant stock before glazing and crisping the skin to golden perfection, yielding tender meat beneath a shatteringly crisp exterior. Key elements like shaohsing wine, soy, and plum whisky contribute umami and a subtle whisky warmth, while the ginger-spring onion sauce adds zing. This recipe inspires awe, transforming humble game into an aspirational feast that leaves you savouring the harmonious blend of textures and tastes.
Cook: 1 hour and 30 minutes
Ingredients
Grouse
- 3 young grouse, claws removed, rinsed and dried with kitchen paper
Cooking Stock
- 250ml shaohsing rice wine or dry sherry
- 250ml light soy sauce
- 2 piece of dried mandarin peel (available from Asian grocers)
- 2 garlic cloves, bruised
- 3 star anise
- 2 spring onions
- 5cm piece ginger
- 1 cassia bark or cinnamon
- 100g rock sugar or caster sugar
- 1litre water
Glaze
- 300g dark brown sugar
- 100 ml rice wine vinegar
- 50ml shaohsing rice wine
Ginger and Spring Onion Sauce:
- 50ml peanut oil
- 3 spring onions white part, finely chopped
- 2 garlic cloves, finely chopped
- 15ml shaohsing wine
- 15ml rice wine vinegar
- 2 tbs. maldon sea salt
- 2 tbs. caster sugar
Plum Whisky Sauce
- 5 tbsp plum sauce
- 2 tbsp whisky
- 3 tbsp olive oil
Method
- Cooking Stock: Place all the cooking stock ingredients together in a large casserole pan or saucepan and place over a high heat. Bring to the boil, reduce to a strong simmer and leave for 20 minutes.
- Place the grouse breast side down (weighing them down if necessary to cover with stock). Leave to gently simmer for 15 minutes remove from the heat and turn them over. Cover and leave them to cool thoroughly in the stock. When cool remove from the stock, drain thoroughly.
- Glaze: Place all the ingredients in a saucepan and place over a moderate heat until the sugar has dissolved and ingredients are well combined. Remove from the heat and allow to cool. Dry the grouse and brush the skin generously with the glaze.
- To Hang: Hang the grouse with metal hooks in front of a fan fro 2 hours to dry the skin or for 4 hours in a dry well ventilated place or 12-24 hours hanging in the refrigerator.
- To Cook: Heat some oil in a deep fryer, large saucepan or wok to 180-190°C. Deep fry the grouse in the hot oil until the skin is crisp and golden brown (5-6 minutes). Remove the grouse from the oil drain and keep hot while you cook the remaining grouse.
- To Serve: Remove the breast and leg from the grouse and serve with boiled rice and steamed bok choy. Drizzle the two sauces (see below) around the plate.
- Ginger and Spring Onion Dressing: Place all the ingredients in a mortar and pestle and grind the ingredients so as to crush the ingredients until well combined or process it briefly in a food processor. Leave the sauce for at least 10 minutes to let the flavours mingle. Store the sauce in a well sealed jar.
- Plum Sauce: Whisk all the ingredients together until well combined.
Recipe
