- 2 whole grouse – plucked and gutted
- 300ml confit fat (duck or chicken)
- 4 sprigs thyme
- 10g sea Salt
- 2 large red beetroots
- 2 small golden beetroots
- 15ml maple syrup (preferably amber syrup for its rich taste)
- 5ml maple vinegar
- 200ml water
- 200ml white wine vinegar
- 100g maple sugar
- 5g red peppercorns
- 1 sprig of thyme
- 2 small ceps
- 4 hazelnuts
- 20g butter
- salt and pepper
- Prepare the grouse, remove the legs, burn any remaining feathers with a blow torch.
- Mix half the thyme with the salt and sprinkle over the legs, leave to cure for one hour.
- Vacuum the grouse crowns with the remaining thyme and 50g of confit fat, cook for 1 hour at 62 degrees.
- Chill rapidly in an ice bath.
- Wash the salt from the legs and confit in the remaining fat until the meat is tender but not falling off the bones.
- Leave legs cooling to room temp in the fat then remove and chill on a tray in the fridge.
- Peel the red beetroots and juice one.
- Thinly slice the second beetroot.
- Add the sliced and juiced beetroot to a pot with the maple syrup and vinegar, cover with greaseproof paper and cook until the beetroot is tender, and liquid has reduced to a glaze.
- Puree the beetroot in a blender.
- Once smooth season with salt and a little extra vinegar if necessary.
- Make a pickle with the water, vinegar and maple sugar.
- Add the spices and infuse for 15 minutes.
- Wash the golden beets and cook slowly in the pickle.
- Once the beets are cooked (time depends on their size) rub the skin off.
- Strain the pickle juice.
- Cut the beets into quarters and cover with pickle liquid, keep warm.
- Fire up your BBQ, ensure the coals are white hot.
- Remove the grouse crowns from the bags and pat dry.
- Season with salt and a brush of maple BBQ colouring all sides – around 3 minutes.
- Carve from the bone.
- BBQ the leg confit until crisp on the skin side.
- Clean and cut the ceps in half.
- Brush with confit fat and season.
- Cook over the coals for 5 minutes until nice and golden.
- Toast the hazelnut in the oven until browned, cool.
- To serve: Heat the puree and spoon into the middle of your plate, place one breast and a fillet beside the puree, then the golden beet, cep and leg confit. Finish with grated hazelnut.
Learn how to cook grouse like a professional chef with this gorgeous grouse recipe from Peter McKenna. The roast grouse pairs excellently with the beetroot and hazelnut to create a delicious main dish.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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