Grouse With Remoulade Sauce

Ingredients

1 Grouse cut into 4

1 Chicken liver

1 Tablespoon butter

Pinch of cayenne

100ml water

Sauce

Fresh tarragon 1/4 cup

Fresh burnet 1/4 cup

Fresh chervil 1/4 cup

Fresh chives 1/4 cup

Fresh parsley 1/4 cup

4 Yolks from hard boiled eggs

90ml Olive oil

30ml White wine vinegar

Salt and pepper to taste

Preheat the oven to 150c and 130c for fan ovens. Take a small sauce pan with some water and bring to a slow boil, now put in the chicken liver and cook for 3mins, remove and put into a boil with the butter and cayenne and mash together with a fork, now take the grouse and put it into a oven dish just the size of the grouse skin down with the meat side facing up with 100ml of water, take the liver mix and spread over the meat side of the grouse now cover with tin foil and place in the oven for 2 hours. Take a saucepan with water and bring to a slow boil when boiling (check the time 2mins from putting in to taking out) put in all the herbs and remove from the heat remove the herbs after 2mins strain and put the herbs into a liquidiser with the yolks, oil and salt and pepper, turn on and add the vinegar slowly when smooth remove. After 2 hours remove the grouse slowly keeping hole. Heat some butter in a frying pan, take the grouse and dry the skin and place the grouse skin down in the frying pan to colour the skin, remove and plate skin up and pour the sauce over and serve.