Roast grouse with pear tatin and kale

Roast grouse with pear tatin and kale

More Home Comforts
Peter Cassidy

The king of all game birds, the grouse is available from 12th of August – the glorious 12th, as it’s called. The key to cooking all game is not to overcook it and to allow it to rest before serving and carving.


Quantity Ingredient
150g caster sugar
1 lemon
3 pears, peeled but left whole
100g ready-made all-butter puff pastry
6 grouse, cleaned
sea salt
freshly ground black pepper
500g celeriac, peeled and cut into small chunks
4 sprigs thyme, leaves picked
75ml port
200ml reduced chicken stock, (start with 400ml and simmer until reduced to 200ml)
300kg kale, stalks removed


  1. Preheat the oven to 200°C. Butter a six-hole muffin tin or silicone muffin mould.
  2. Half-fill a medium saucepan with water and add 75g of the sugar. Squeeze in the lemon juice, then add the squeezed halves to the pan. Add the pears and bring to a simmer. Poach for 15 minutes until tender, then leave until cool enough to handle.
  3. While the pears cool, make the caramel for the tatin. Put the remaining 75g of caster sugar into a frying pan and heat gently, without stirring, until the sugar turns golden-brown and liquid. Add a knob of butter and swirl around the pan, then remove from the heat and divide between the holes in the muffin tin. Roll the caramel around the bases of the holes and set aside to cool slightly.
  4. Slice two thick discs off of the bottom of each of the pears and set them on top of the caramel. Cut six discs of pastry, each 1cm bigger than the holes of the muffin tin. Prick the pastry with a fork, then place over the pears, tucking the excess pastry in around the edges. Bake for 10–15 minutes until the pastry is golden-brown and cooked through. Remove the tatins from the oven and leave to rest for 1 minute before turning out. Place a large serving plate or baking tray over the top of the muffin tin and turn it over, so that the tarts slip out.
  5. Season the grouse inside and out with salt and pepper. Heat a large frying pan until hot, then add a knob of butter and fry the grouse, breast-side down, until golden-brown on the crown and legs. Set them on their backs in a roasting tray, then scatter the celeriac and thyme around the grouse and roast for 15–20 minutes. The grouse should still be pink.
  6. Place the grouse and celeriac on a plate to rest and put the roasting tray on the heat. Add the port and bring to the boil, then simmer until reduced by half. Add the chicken stock and return to the boil, then cook gently for 10 minutes until reduced just by one-third. Pour through a sieve into a clean pan, whisk in a knob of butter and season to taste.
  7. Heat a frying pan until hot. Add the last of the butter, a splash of water and the kale, and sauté for a couple of minutes until just wilted. Season with salt and pepper.
  8. Spoon the celeriac down the centre of each serving plate and top with the kale. Carve the legs and breasts from the grouse and cut the breasts in half. Place the tatin next to the grouse and drizzle with the port sauce.
Home Comforts
British food
classic recipes
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