Grouse, sweet potato and epoisses

Name: Grouse, sweet potato and epoisses
Ingredients: 1 units.items grouse; 1 epoisses; 20 units.items pearl onions; 2 Panko; 1 Beet juice; 50 g Olive oil; 1 juice of parsnip from the Ocoo; 1 roast onion crumble; 100 g Potato mousseline; poultry jus; sweet potato purée; Goose fat

The grouse from HANOS is sourced from England, directly from the hunt. In this autumn dish, we combine the bird with sweet potato and epoisses.The hunting season for hare in the Netherlands is from October 15th to December 31st. In Belgium, it is from October 15th to January 10th.

Ingredients

1units.itemsgrouse

1epoisses

20units.itemspearl onions

2Panko

1Beet juice

50gOlive oil

1juice of parsnip from the Ocoo

1roast onion crumble

100gPotato mousseline

poultry jus

sweet potato purée

Goose fat

Preparation

Cut the grouse and coffre. Confit the legs in goose fat for about 5 hours. Cook the grouse and coffre sous-vide for 1 hour at 57°C.
Heat the potato mousseline and season with the epoisses.
Vacuum the pearl onions with the beet juice and olive oil. Cook the onions sous-vide for 1 hour at 85°C.
Mix the panko with the roast onion crumble. Bread the skin side of the grouse in the mixture. Fry the grouse on the skin side with the crumble and panko until crispy. Also fry the leg until crispy.
Slice the pearl onions thinly and place on the plate.
Place the leg on the plate. Slice the grouse and place on the plate as well.
Mix the parsnip juice from the Ocoo into the jus and spoon alongside. Pipe the sweet potato puree onto the plate.