Preparation time: 20 mins
Cooking Time: 110 mins
Coutesy of the brilliant Jugged Hare
- 20 grouse legs
- 100g potato starch
- 100g corn flour
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- Salt and pepper
- 2L duck fat
- For the bread sauce
- 1 pint skimmed milk
- 1 onion
- 2 cloves
- 1 cinnamon stick
- 2 tbsp chilli flakes
- 500g breadcrumbs
Firstly trim the grouse legs of any excess fat or gristle and place in a shallow pan and cover with duck fat.
Heat slowly and keep the heat below 65 degrees, cooking for 90 minutes until the legs are soft to touch and fall apart.
Drain the fat (this can be kept for use another day) and allow to cool until warm.
To make the bread sauce, place the milk, peeled onion, cloves, cinnamon and chilli in a pan and heat gently to infuse flavour for 20 minutes.
Strain the infused milk and return to the pan, add the breadcrumbs, a handful at a time, and cook out slightly until the desired consistency is achieved. Correct seasoning and finish with a splash of double cream to give a silky texture.
Mix the potato starch, corn flour, cayenne, paprika and seasoning in a bowl. Take the cooked legs and dip into a little milk then into the flour mix and the deep fry until golden brown.
Dry any excess oil with a piece of kitchen cloth and serve