Traditional roast grouse recipe
As the grouse shooting season starts the biggest question is how to cook the best roast grouse. Follow this traditional roast grouse recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Deep fryer
- Fine-mesh sieve
- Roasting pan
- Carving knife
- Carving fork
- Mortar and pestle
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Slotted spoon
- Kitchen towel
- Oven
- Stove
- Spoon
- Plate
- Serving bowl
Ingredients
- 4 young grouse
- Salt
- pepper
- 8 crushed juniper berries
- 8 sprigs thyme
- 8 rashers streaky bacon
- A little fat for roasting
- A couple of handfuls root vegetables
- 400ml (131⁄2fl oz) milk
- 1 white onion studded with 5 whole cloves
- 4 slices white bread, crushed
- A good pinch mixed ground spice
- 1 large frying potato, such as Maris Piper
- Oil for deep frying
- 200ml (7fl oz) veal/game stock
- A good splash sloe gin
- 100ml (31⁄2fl oz) light red wine
- Local watercress
- Home-made or high-quality redcurrant jelly
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