Braised Grouse with autumn dumplings

There is nothing better in the autumn than a grouse stew – and these dumplings soak up all the flavour!

SERVES 4, with 12 DUMPLINGS

4 boneless grouse breasts, quartered

50g plain flour

Sea salt and freshly cracked black pepper Vegetable oil

100g smoked lardons

2 carrots, peeled and diced into 2cm cubes 2 garlic cloves, chopped

1 onion, chopped

150g button mushrooms, thickly chopped 1 bay leaf

1 bouquet garni

100ml brandy

1L game stock

50g whole cooked chestnuts, drained Chopped fresh parsley, to garnish

For the autumn dumplings

125g plain flour

½ tsp baking powder

Large pinch of fine table salt

60g grated suet

4 tsp chopped cooked chestnuts

30g peeled pumpkin, very finely chopped 1 tsp thyme leaves

1 preheat the oven to 200°C/fan 180°C/

Gas 6. pat the grouse pieces dry. Season the flour with salt and pepper, then flour the grouse, shaking off the excess.

2 heat a casserole dish over a medium-high heat, then add a splash of oil. when hot, add the grouse in batches and turn to colour on all sides, then remove from the dish with a slotted spoon and set aside.

3 Add the lardons to the dish and sauté until coloured. Add the carrots, garlic and onion, and sauté for 2-3 minutes until beginning to soften. Add the mushrooms, bay leaf and bouquet garni with a pinch of salt, then sauté for 2-3 minutes.

4 Add the brandy, and boil until it evaporates. return the grouse to the dish, pour in the stock and season, then bring to the boil. Cover and transfer to the oven.

5 After 45 minutes, make the dumplings.

Sift the flour, baking powder and salt together, then stir in the suet. Add the chopped chestnuts, pumpkin and thyme, and mix together, making a well in the centre. Add the water and mix until a sticky dough forms, then shape into 12 balls.

6 Add the dumplings and whole chestnuts to the casserole, re-cover and return to the oven for 10 minutes, or until the meat is tender and the dumplings puffy and cooked through. Serve sprinkled with chopped parsley.