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Roast Grouse

(Serves 2)


2 Young Grouse – Oven ready
100g Butter
8/10 sprigs Fresh Thyme
Salt and cracked black pepper
150 cl Red wine
150 cl Brown stock
5 sprigs fresh Thyme
1 sprig fresh Rosemary
1 tsp Redcurrant Jelly

Heat the oven to 200˚c / Gas 6.
Push the sprigs of thyme into the cavity of each bird. Season with salt and pepper and, using half of the butter, rub all over the birds, including under any loose skin.
Melt the remaining butter in a heavy bottomed pan. It will be helpful if the pan can be placed into the oven, but if not, have a warm oven dish ready. As the butter starts to foam, place each bird breast side down in the pan. Control the heat of the pan so as not to burn the butter. Allow to cook for 5 minutes, while basting with the butter. Turn onto the other breast, and cook for a further 5 minutes. Keep basting the birds with the butter. Stand the birds in the pan, or the roasting dish, breast side up. Baste well with the butter and put in the oven for 10 minutes. Remove from the oven and loosely cover with foil. Allow to rest until the sauce is ready.
Remove any excess fat from the pan. Add the thyme and rosemary and stir a little, until you can smell the oils being released. Add the red wine and stir. Allow the wine to simmer until reduced by half. Add the brown stock, stir again and allow to simmer until reduced by half again. The sauce should be starting to thicken.
Remove the herbs from the pan and stir in the red currant jelly. At this point, for a more refined sauce, you could pass the sauce through a sieve. However, it’s not essential. Serve the Grouse on a warm plate with some Game Chips and a generous serving of the sauce.