Grouse Roll with Salted Herbs, Labrador Tea and Lovage

Name: Grouse Roll with Salted Herbs, Labrador Tea and Lovage
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 rolls
Cuisine: Boreal
Ingredients: 4 unit Grouse breast; 1500 ml Water cold, 6 cups; 30 ml Lower St. Lawrence salted herbs 2 tablespoons; 30 g Butter about 2 tablespoons; 5 unit Dried Labrador tea 4 to 5 leaves; 500 ml Cabbage shredded, 2 cups; 1 unit Cucumber seeded and diced; 30 ml Lovage leaves, 2 tablespoons; 45 ml Mayonnaise 2 to 3 tablespoons; 5 ml Wine-aged wild mustard 1 teaspoon (Gourmet Sauvage); 5 ml Lemon juice a squeeze, before serving; 1 g Salt to taste, taste first (salted herbs); 1 g Cracked pepper 2 to 3 turns; 1 unit Egg yolk; 1 unit Garlic to taste; 15 ml Wine-aged wild mustard 1 tablespoon; 5 ml Spruce vinegar a splash; 250 ml Oil 1 cup, adjustable, loosen with water as needed; 5 ml Birch syrup a thread, 1 teaspoon; 4 unit Brioche hot-dog bun; 15 g Butter for griddling the buns; 15 ml Chives chopped, to finish; 1 unit Duck-fat fries store-bought, on the side

Prep30 min

Cook45 min

Yield4 rolls

DifficultyEasy

theuplandcook.com/en/recipes/grouse-roll-labrador-tea

Ingredients

Brine

4 — Grouse breast
1500 ml — Water (cold, 6 cups)
30 ml — Lower St. Lawrence salted herbs (2 tablespoons)

Sous-vide grouse

30 g — Butter (about 2 tablespoons)
5 — Dried Labrador tea (4 to 5 leaves)

Slaw

500 ml — Cabbage (shredded, 2 cups)
1 — Cucumber (seeded and diced)
30 ml — Lovage (leaves, 2 tablespoons)
45 ml — Mayonnaise (2 to 3 tablespoons)
5 ml — Wine-aged wild mustard (1 teaspoon (Gourmet Sauvage))
5 ml — Lemon juice (a squeeze, before serving)
1 g — Salt (to taste, taste first (salted herbs))
1 g — Cracked pepper (2 to 3 turns)

Wild mustard and spruce aïoli

1 — Egg yolk
1 — Garlic (to taste)
15 ml — Wine-aged wild mustard (1 tablespoon)
5 ml — Spruce vinegar (a splash)
250 ml — Oil (1 cup, adjustable, loosen with water as needed)
5 ml — Birch syrup (a thread, 1 teaspoon)

Build and serve

4 — Brioche hot-dog bun
15 g — Butter (for griddling the buns)
15 ml — Chives (chopped, to finish)
1 — Duck-fat fries (store-bought, on the side)

Steps

01Brine
Stir the salted herbs into cold water until dissolved. Add the grouse breasts. Cover and chill 6 to 12 hours.
02Sous-vide
Pat the breasts dry. Vacuum-seal them with the butter and Labrador tea leaves. Cook in a water bath at 70 °C (158 °F) for 45 minutes.
03Rest
Take the breasts out of the bag. Chill 5 to 60 minutes to firm up the meat.
04Dice
Cut the grouse into small dice. Keep cold.
05Slaw
Fold the diced grouse with the cabbage, cucumber, lovage, mayonnaise and wild mustard. Add a squeeze of lemon and the cracked pepper. Taste, then salt to taste: the salted herbs already seasoned the meat.
06Aïoli
Whisk the egg yolk with garlic, wild mustard and the spruce vinegar. Stream in the oil until it builds into a firm aïoli. Loosen with water if needed. Salt, add a thread of birch syrup, adjust.
07Bread
Griddle the brioche buns in butter on every side.
08Build
Fill each bun with the slaw. Finish with chopped chives.
09Serve
Serve with duck-fat fries (store-bought) and the wild mustard and spruce aïoli.

Serve with

A Québec craft blonde ale, or a bright dry white. The duck fat and the acidic aïoli both want freshness.

Grouse roll on a golden buttered brioche bun, cabbage and lovage slaw, duck-fat fries and wild mustard aïoli.