An exciting grouse recipe from Yorkshires Shaun Rankin at Grantley Hall
28 August 2020

An exciting grouse recipe from Yorkshires Shaun Rankin at Grantley Hall

The Dovetail Agency
Renowned chef Shaun Rankin celebrated 2020’s “Glorious Twelfth” with a grouse shoot on the Ramsgill Estate which is about 15 minutes from the from Grantley Hall , where he is Chef Patron. This year’s 12th August was a timely reminder of the continuing natural ebb and flow of life in the countryside, as the day that fires the starting gun on the British game season, The annual game season is recognised as a fantastic opportunity to enjoy some of Britain’s tastiest produce while also engaging with the provenance of the meat. 

This is a key priority for Shaun with his eponymous fine dining restaurant, Shaun Rankin at Grantley Hall, showcasing locally grown and sourced ingredients, taking advantage of the herbs and vegetables grown in the hotel’s very own Kitchen Garden. The main focus is to ensure that all ingredients are sourced within a 30-mile radius, from sustainable partners and farmers, and that nothing is bought from outside of the UK. 

Shaun Rankin's Recipe for Grouse, Blackcurrant & Celeriac 
Serves 4 

2 Grouse - offal, wishbone, legs and head removed 
1 litre chicken stock2 garlic cloves 
2 bay leaves 
Fresh thyme 

Celeriac Puree 
450g celeriac, thinly sliced 
150g butter 
300ml water3
00ml milk 
BBQ’d Celeriac 
1 whole small celeriac 

Pearl Barley 
200ml pearl barley 
500ml chicken stock 
 2 garlic cloves 
2 bay leaves 
Fresh thyme 

Pickled Blackcurrants 
100ml red wine vinegar 
150ml cassis 
100g blackcurrants 

Grouse Sauce 
Grouse bones 
1 litre chicken stock 
200ml white wine 
100ml brandy 
1 carrot 
1 leek 
2 shallots 
2 bay leaves
Fresh thyme 
1 tsp juniper 
1 tsp peppercorns 
1 star anise 

1. Preheat the oven at 180 degrees 
2. Poach the whole grouse in seasoned chicken stock with the thyme, garlic and bay leaf for 3 minutes 
3. Remove the grouse and roast in the oven for a further 6 minutes, then rest 

Celeriac Puree 
1. Put all of the ingredients in a saucepan and bring to the boil 
2. Reduce to a simmer and cook until the celeriac is soft 
3. Remove from the pan and blitz in a food processor until a puree consistency 
BBQ’d Celeriac 
1. Wash the celeriac and pat dry 
2. Rub with olive oil and sea salt before wrapping in tin foil 
3. Place on the BBQ, alternatively you can roast the celeriac in a preheated oven at 180 degrees for 2 hours 
4. Once roasted, remove from the tin foil and cut away the skin before cutting into wedges to serve 

Pearl Barley 
1. Put the pearl barley, chicken stock, garlic, thyme and bay leaf in a saucepan and bring to the boil before reducing to a simmer and covering with a lid 
2. Check after 20 minutes to see if it’s cooked through, add more stock or water if required 

Pickled Blackcurrants 
1. Place the blackcurrants in the red wine vinegar and cassis and leave for a minimum of 3 hours 
2. Drain from the liquid to serve 

Grouse Sauce 
1. Sweat down the mirepoix (carrot, leek, shallots, bay leaves, thyme, juniper, peppercorns and star anise) 
2. Meanwhile roast the grouse bones in butter until golden brown 
3. Place the roasted bones into the pan with the mirepoix and mix well 
4. Place the pan back on the heat and add the white and brandy 
5. Reduce down until all the alcohol has evaporated 
6. Add the chicken stock and bring to the boil before reducing to a simmer and then cook out