Grouse with Herby Spelt risotto

If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse. Spelt is a great grain to use as an alternative to rice in risotto and it holds up well to the strong flavours of the grouse. This is delicious served with a herby green salad on the side with a mustardy dressing spooned over.

Preparation

Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients

2 whole grouse
50g Diced Onion
100g Pearled Spelt soaked in cold water for a few hours
500ml Vegetable Stock
20g Chopped parsley, chives, chervil (or a selection of other garden herbs)
Sea Salt & Black Pepper

Instructions

Pre heat the oven to 200*C
Season the grouse and sear in a hot oven-proof pan for a a few minutes on each side.
Transfer to pan to the hot oven and roast for 10 minutes. Once it’s cooked set the birds aside for at least 10 minutes to rest.
Meanwhile sauté the onion in a little oil until soft and translucent. Stir in the spelt and then add the stock. Bring to a simmer and cook for about 15 minutes until the spelt is cooked.
Season the spelt well and fold through the chopped herbs.
Remove the breast and legs from the grouse.
To serve remove all the meat from the legs and slice the breast. Spoon the spelt risotto onto the plates and arrange the grouse meat on top.

Thank you to Game-to-eat for sharing this recipe with us.

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