Roasted Grouse On a bed of Kale, Parmesan and bacon mash With a blueberry reduction

Michael Corr's signature dish from Heat 3 of MasterChef 2014


  • 1 whole young grouse, oven ready (plucked and gutted)
  • 8 strips streaky bacon
  • 3 tblsp vegetable oil
  • 1 tsp peppercorns
  • 4 irish rooster potatoes
  • parmesan cheese 200g
  • 15 floz sour cream
  • white pepper
  • salt and freshly ground black pepper
  • 2 oz butter
  • 150 g/5oz fresh blueberries
  • 15 floz medium bodied good red wine
  • two table spoons sugar
  • 3 large kale leaves
  • bowl of ice


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Cover the grouse breasts with strips of streaky bacon to protect them from the heat and roast the bird whole on the bone for nine minutes or until cooked through (depending on size).
  3. When you think the grouse is cooked, test by piercing the thigh with a skewer at the thickest part. The juices should run clear or use a meat thermometer. If not, cook for a few minutes longer. Remove the legs and the breasts, and set aside in a warm place, along with the cooked streaky bacon
  4. Put blueberries in a pan with a pinch of salt and red wine reduce down until blueberries are bursting, taste to adjust acidity
  5. Boil potatoes in salted water
  6. Put two rashers of bacon in the oven with a heavy object on them to keep them flat for garnish
  7. When potatoes soft put through the potato Ricer and add sour cream and chopped up bacon make a smooth mash add white pepper be careful with salt as bacon and parmesan are salty
  8. Blanch the kale in hot water and put in ice water to set the colour warm again before serving
  9. To serve, arrange the grouse breasts and the leg meat on the kale leaf
  10. Put the parmesan and bacon mash into the chefs ring place straight piece of crispy streaky bacon across the top
  11. Warm the fresh blackberries and red wine reduction in a pan add small amount of sugar if too tart don’t over sweeten! decorate the plate at the end

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