robert-everitt
Robert Everitt, Business Development Manager at Hull Cartridges

This marks the second recipe in a series of three, celebrating our sponsorship of the Field Magazine’s Macnab Challenge.

Robert Everitt is the charasmatic Business Development Manager at Hull Cartridge Co, a family business with tremendous heritage, widely recognised for manufacturing the best and most consistent shotgun cartridges available on the market today.

Robert is a passionate fieldsportsman; there’s nothing Robert enjoys more than a day out in the field with great friends and whatever nature throws at them. Robert feels that celebrating his quarry is integral to his enjoyment of the day; sharing his spoils over a glass or two of fine wine and stimulating conversation is what Robert affectionately calls “showing you the weight of his table”.

www.hullcartridge.co.uk

Robert’s Roast Grouse with Bread Sauce Paired with Joseph Drouhin Chambolle Musigny 1er Cru 2012

The Grouse:

  • Olive oil, tiny teaspoon of local honey & Womersley Black Currant and Rosemary Vinegar for “Rub”
  • 2  Whole Grouse
  • 2 sprigs of Thyme & Sage
  • 4 rashers of streaky Bacon

Bread sauce

  • 750ml whole milk
  • 6 cloves
  • ½ a small onion, whole
  • 1 bay leaf
  • 150g day-old bread, crusts removed, torn into chunks
  • 75g butter
  • Nutmeg

Spinach & Walnuts

  • 4 Big Handfuls of Spinach
  • 5 Bashed walnuts

Preheat an oven to Gas mark 7 or 220 if Electric or Aga top oven

To make the bread sauce, pour the milk into a saucepan and place over a medium heat. Press the cloves into the onion and place in the pan along with the mace, bay leaf and a pinch of salt. Take off the heat as it approaches the boil and leave to infuse for at least half an hour.

Add a good splash of oil to a heavy-based frying pan and place over a high heat. Rub the grouse with oil, fruit vinegar marinade, season, and stuff the thyme/sage inside them. Brown them on all sides in the hot pan. Transfer to a roasting tin (I like to put a little water in the bottom of a roasting tin to keep the juices for gravy) and drape two slices of bacon or pancetta over each one. Place in the oven for 10 minutes for pink. Cover with foil and rest, breast-side down, for at least 10 minutes.

Place the milk pan back on a low heat and lift the onion out.Drop in the bread, adding a grind or two of pepper and cooking slowly for five minutes while the grouse is resting. Just before serving, stir in the butter until it has melted and add more salt & pepper to taste.

Gravy – A quick reduction with pan juices and some of my Game stock (made in advance) another splash of Womersley fruit vinegar.

Roast the Walnut bashings in a dry cast iron pan then add some butter and wilt the spinach in witha  splash of water/white cooking wine

Serve with a large glass of Joseph Drouhin Chambolle Musigny 1er Cru 2012 and enjoy!

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