Roast Grouse à la Rob Roy

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Roast Grouse à la Rob Roy

Roast Grouse à la Rob Roy is a traditional Scottish recipe for a classic dish of grouse stuffed with bilberries and wrapped in bacon and heather that are wrapped in greaseproof paper and roasted in the oven. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Roast Grouse à la Rob Roy.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Wild Food Game Recipes Fowl Recipes Scottish Recipes

Ingredients:

1 grouse, plucked and drawn (reserve the liver)
1 tbsp lemon juice
4 sprigs of heather
6 rashers of streaky bacon
salt, freshly-ground black pepper and cayenne pepper, to taste
100g bilberries (also known as blaeberries or whortleberries), for the stuffing [substitute a mix of blueberries and cranberries]
2 slices of toast

Method:

Wash and dry the grouse then season both inside and out with the salt, black pepper, cayenne pepper and lemon juice. Place the bilberries in the body cavity then wrap the grouse in the bacon before laying the heather sprigs on top. Wrap securely in greaseproof (waxed) paper then place in a roasting tin and transfer to an oven pre-heated to 190°C.

Roast for about 20 minutes then take off the greaseproof paper, heather and bacon. Return the grouse to the oven and roast for a further 10 minutes, to brown. At the same time, bring a pan of water to a boil, add the grouse livers and cook for 10 minutes. Drain and chop finely then spread over toasted Breads.

When ready, sit the grouse on top of the bread then garnish with watercress and fried breadcrumbs. Serve with mushrooms, French beans and chops. Accompany with melted butter or rowan jelly sauce or cranberry jelly sauce.