Roast Grouse from A Year in a Scots Kitchen by Catherine Brown
Method Pre-heat the oven to gas mark 8/230C/450F. Mix the butter with the herb/berry flavouring. Divide into four and stuff into the cavities. Keep a little back to rub over the birds. Leave in a c...
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Cooking tools:
- Oven
- Mixing bowl
- Spoon
Ingredients
- 4 plump young grouse
- herbs/berries for the cavity: strong flavours like thyme, tarragon, bay leaf, juniper berries, brambles, blueberries or blaeberries
- 125 g (4 oz) softened butter
- 600 ml (1 pint) robust red wine and/or water
- salt and freshly ground white pepper
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