Frank's Recipes! Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce

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Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce

Yield: 4 Servings

2 tablespoon Licorice fern root
2 tablespoon Gewurztraminer icewine
3/4 cup Water
3 cup Dried alder cones
2 Wild grouse breasts, bone in and skinless

Juniper and Salal Berry Sauce:
1 1/3 cup Water
1 1/2 cup B.C. Pinot Blanc wine
3 1/2 cup Salal Berries
1 1/2 tablespoon Maple syrup
1 1/2 tablespoon Black peppercorns
8 Juniper berries
1 1/2 tablespoon Balsamic vinegar

In a small covered sauce pan, gently simmer fern root in icewine and water for 20 min. Pour into a glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil, uncovered, on high until reduced to a thick syrup. Set aside.

Heat alder cones in a large aluminum foil lined sauce pan over high heat until they smolder. Reduce heat to low; place grouse breasts directly on top of the smoldering cones. Lightly brush the breasts with the fern root glaze; cover pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the bone and serve with Juniper-Salal Berry Sauce.

For the sauce:
Pour 1 cup water and the wine into the bottom of a perforated double boiler. Place the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the double boiler.

To the salal syrup, add the maple syrup, peppercorns, juniper berries, remaining water and balsamic vinegar. Bring to the boil and immediately remove from the heat; let stand an hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until needed.

Alder:
a deciduous tree, member of the birch family with woody cone like fruits. Common in swamps and mountainous areas.

Salal Berries:
Salal is a low [up to 2 meter] evergreen shrub of the Heath family native to California, B.C. and Alaska with white to pink urn shaped flowers and round purple berries which turn black.

Recipe by Sinclair Philip, owner of the Sooke Harbour House on Vancouver Island.