Venison makes a really good stew and the nettle dumplings bring an extra wild element to this already rather wild Venison Stew with Nettle Dumplings.
- 2 whole grouse
- 50g diced onion
- 100g pearled spelt (soaked in cold water for a few hours)
- 500ml vegetable stock
- 20g chopped fresh garden herbs (e.g. parsley, chives, chervil, etc)
- Sea salt
- Black pepper
- Preheat the oven to 200°C
- Season the grouse and sear in a hot oven-proof pan for a few minutes on each side.
- Transfer the pan to the hot oven and roast for 10 minutes. Once it’s cooked set the birds aside for at least 10 minutes to rest.
- Meanwhile, sauté the onion in a little oil until soft and translucent. Stir in the spelt and then add the stock. Bring to a simmer and cook for about 15 minutes until the spelt is cooked.
- Season the spelt well and fold through the chopped herbs.
- Remove the breast and legs from the grouse, then remove all the meat from the legs and slice the breast.
- To serve, spoon the spelt risotto onto the plates and arrange the grouse meat on top.
About this recipe
This herby spelt risotto makes a great accompaniment to traditional roast grouse - it holds up well to the strong flavours of the grouse. Spelt is a great grain to use as an alternative to rice in risotto - but be sure to soak it in cold water for a few hours beforehand. The roast grouse with herby spelt risotto is delicious served with a herby green salad on the side, with a mustardy dressing spooned over.