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A bird in the pan is worth two on the moor - Grouse at Party Ingredients this month

 So, the classic serve of a young roasted grouse...

Put a knob of seasoned butter into the cavity of each bird, cover the breasts with streaky bacon and place each bird on a sauteed bread "nest".   Roast in a moderate oven (190 C) for 25 mins or so, then remove the bacon and nest and return the birds for a final 10 minutes of breast browning in the oven.  Mash and saute the grouse liver and spread onto the juicy toasted nest.  Serve with game chips, bread sauce and a good gravy.  Ending the summer holidays to herald a September of Grouse eating isn't so bad.  The carcasses are great for a game stock too...