Traditional Roast Grouse
The grouse season has started and here is a simple, traditional recipe for roasting these early, young birds.
- Pre-heat the oven to 240c. Then lightly cover the grouse with the butter and season inside and out.
- Put into a roasting tin and into the searing hot oven for about 15 minutes for perfect rare meat (but not blood - the breast should feel firm when they are cooked). Remove the birds from the roasting tin and put aside to rest.
- Pour off the excess fat from the roasting tin, then put the tin over a high heat and throw in the wine, stirring and scraping while it simmer to get all the bits from the tin into the mixture.
- Reduce the mixture by half and then add the stock, thyme, salt and pepper. Boil to reduce again until deep in flavour and thickened. Add any further juices from the resting grouse and then strain through a sieve and place into a warm jug and serve with the grouse.