Welcome two new seasonal dishes

The shooting season has begun which means two things, pub gatherings to warm up following a shooting session and plenty of game casseroles to tuck into after.

Here at the Feversham Arms Hotel we are amongst the perfect location for shooting parties as we are surrounded by Yorkshire moorland occupied by magnificent numbers of grouse and pheasant with partridge and duck also available.

Feeling inspired by our guests returning to the hotel with fresh game, and wanting an excuse to get into the spirit of the season, we decided to share a couple of our Head Chef’s favourite game dishes.

Both recipes need only one grouse, one using the breast meat, and the other using the legs and body. Head Chef, Norman Mackenzie, has crafted both dishes in order for them to be the perfect seasonal appetizers, whilst also hitting two birds with one stone, if you’ll pardon the pun.

The Carpaccio of Young Grouse is a delicious combination of thinly sliced breast meat mixed with coriander and fennel seeds, alongside beer infused shallots, horseradish and toasted sourdough bread.

The Grouse Pate is also a huge hit as the rest of the grouse meat is used and blended with gin, port, brandy, juniper berries, thyme, rosemary, bay leaf and cranberry sauce. Served with rye bread and rowanberry jelly, the pate is a good way to begin an autumnal feast.

We think these dishes sound lovely, but don’t take our word for it, try them yourselves.

Carpaccio of Young Grouse

You will need:

1 Young Grouse

10ml Wharfe Valley Rapeseed Oil

½ Lemon

10 g Rock Salt

10 g Caster Sugar

20 g Bitter Dark Chocolate (70% cocoa, grated)

100 ml Pale Beer

1 Banana Shallot

8 Wild Horseradish Shoots

12 Wild Blackberries (soaked in Blackberry Wine, optional)

5 g Coriander Seeds

5 g Fennel Seeds

5 g Black Cracked Pepper

1 Sourdough Baguette (sliced 1 inch thick)

Method:

  1. Firstly, remove the breast from the Grouse and sprinkle evenly with salt and sugar then leave to stand for one hour.
  2. Rinse with water then pat dry.
  3. Next, seal the meat in a very hot pan for a few seconds, until the skin is coloured.
  4. Mix the coriander seeds, fennel seeds and black cracked pepper together and press both sides of the Grouse into the mixture to cover.
  5. Tightly wrap the breasts in cling film and refrigerate for 3 to 4 hours.
  6. Remove the cling film and slice as thinly as you can. Put to one side whilst you prepare the other ingredients.
  7. Finally, slice the shallots and soak in Pale Beer. After 5 minutes, drain off the beer and shred the wild horseradish.

To plate:

  1. Place an even amount of slice Grouse breast on each plate
  2. Drizzle rapeseed oil and lemon juice around the plate then scatter the shallots, shredded horseradish and chocolate around the plate.
  3. Cut 3 blackberries in half and place neatly on each plate.
  4. Finally, toast the Sourdough bread and serve on the side.

Grouse pate 

You will need:

2 Grouse legs

Meat from the body (everything excluding the breast)

1 Grouse Heart

1 Grouse Liver

1 Banana Shallot

50 g Dripping

1 Rasher of Smoked Bacon

1 Bulb of Garlic

50 ml Gin

50 ml Port

50 ml Brandy

1 Sprig of Thyme

1 Sprig of Rosemary

50 g Butter

10 Juniper Berries (save 4 to decorate)

8 Tarragon Leaves

1 tbsp Rowan Jelly (or Cranberry Sauce)

Jack by the Hedge Leaves (optional)

Salt & Pepper to Season

Bay Leaf

Method:

  1. Gather any meat from the legs and body, add the heart and liver and roughly chop into small pieces
  2. Add the meat and dripping to a hot frying pan and sauté for 10 minutes.
  3. Chop the bacon into small pieces and add to the pan with the shallot and garlic. Continue to cook for a further 5 minutes.
  4. Remove from the heat and blitz in a food processor until blended.
  5. Then, in another pan, add the gin, port, brandy, juniper berries, thyme, rosemary, bay leaf and cranberry sauce and bring to the boil. Reduce to a simmer and cook until the liquid is reduced by half.
  6. Pass through a find sieve and then fold into the blended meat.
  7. Next, blend the mixture in the food processor until very smooth.
  8. Season to taste.
  9. Divide the mixture into four ramekin dishes and place in the fridge to cool.
  10. Once cooled, top with melted butter and decorate with a Juniper Berry and two tarragon leaves.

(Chef’s Tip: This will keep in the refrigerator for three days)

To plate:

Serve with Rye Bread and Rowan Berry Jelly

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