Ingredients

• 75g/2½oz unsalted butter
• 2 onions
• finely sliced
• ½ red cabbage
• finely chopped
• 2 green apples
• peeled
• cored and chopped
• 150g/5½oz brown sugar
• 150ml/5fl oz red wine vinegar
• 25g/1oz unsalted butter
• 100g/3½oz grouse livers and hearts
• cleaned
• 1 garlic clove
• chopped
• splash Madeira
• 125g/4½oz unsalted butter
• cold
• cut into cubes
• 2 tbsp olive oil
• 4 slices white bread
• cut into circles
• 4 grouse crowns
• feet on
• cleaned and gutted
• 100g/3½oz unsalted butter
• 2 tbsp Madeira
• 300ml/10fl oz beef stock or jus

Directions

• For the red cabbage and apples
• heat the butter in a pan
• add the onions and cook until soft. Add the red cabbage and apples and cook for a couple of minutes. Stir in the sugar and vinegar and cook for 40-50 minutes.
• For the pâté
• heat a large frying pan or sauté pan and add the butter. Once melted
• add the livers and cook for 1-2 minutes and then add the garlic and cook for a further minute or until the livers are just cooked through. To test
• remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Add the Madeira and deglaze the pan.
• Place the liver mixture into a food processor and blend. Add the cold butter a little at a time as you blend
• until you have a smooth rich pâté.
• Heat a frying pan and add the oil
• once hot add the bread and cook on both sides.
• To cook the grouse
• preheat the oven to 200C/180C Fan/Gas 6.
• Heat a large frying pan and add the butter. Once melted
• add the grouse crowns and cook on each side until golden-brown. Don’t wash the pan
• as you’ll need it to make the Madeira reduction.
• Put the fried bread in a deep roasting tray and sit the crowns on top. Roast for 10-15 minutes. Remove the crowns from the bread and allow to rest. Spread the pâté onto the bread and set aside.
• For the Madeira reduction
• heat the grouse frying pan and add the Madeira. Cook until reduced in volume by half then add the stock
• or jus
• and cook until reduced by half again.
• To serve
• place the roasted crowns on serving plates with the pâté
• cabbage and Madeira reduction.