Fillet of hare and breast of grouse with a crab apple jus

Killiekrankie Hotel, Perthshire

4 hare fillets
4 grouse breasts, skin removed

400g maris piper potato
4 cloves garlic, peeled
125ml double cream
25ml milk
1tsp chopped parsley & chives

25ml port
200ml game stock
25g crab apple jelly

6 golf ball sized beetroot
Rapeseed oil
50g butter
12 trimmed baby carrots

Serves 4

Boil the potatoes in salted water with the peeled garlic until soft. Drain and leave to dry, then mash. Warm the cream, milk and butter together before adding to the mash with the herbs. Keep warm until needed.

Simmer the beetroots in salted water until tender. Leave to cool, then peel and cut into wedges (wear gloves to prevent hands turning purple!). Drizzle with rapeseed oil and season. Roast at 200°C for 15–20 minutes. Simmer the carrots until tender in seasoned water with the butter.

Place the grouse breasts in a hot oiled pan, then after one minute add the hare. Turn and season. Transfer to the oven at 200°C for 2 minutes, then leave to rest for 5 minutes while you make the jus.

Flambé the port, then add the stock and reduce by a third before adding the crab apple jelly. Season to taste.

Serve with a quenelle of mash on the plate and carrots and beetroot around. Slice the grouse and hare in half then pour jus around the plate.