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Traditional Roast Grouse
Traditional Roast Grouse is a traditional Scottish recipe for a classic method for roasting grouse to serve with a port wine and redcurrant jelly sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Roast Grouse.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesPork RecipesGame RecipesFowl RecipesScottish Recipes
This is
the traditional Scottish method for roasting the game bird that is more closely-related to Scotland than any other — the grouse.
Ingredients:
4 young grouse, plucked and gutted
8 rashers of streaky bacon
4 springs of
rosemary
4 sprigs of thyme
12
juniper berries
4 garlic cloves
100g butter
salt and freshly-ground
black pepper
4 thick slices of white bread cut into rounds that are large enough to sit the grouse on
200g game or strong mushroom pate
50g butter
1 bunch of
watercress
500ml game stock
100ml port
1 tbsp
redcurrant jelly
Method:
Season the birds liberally with salt and black pepper then place the rosemary, thyme and garlic in the body cavities of the birds before trussing them. Melt the butter in a large frying pan and use to cook the birds until coloured all over.
Arrange the bacon over the birds' breasts then place in a roasting tin (along with the melted butter), cover and transfer to an oven pre-heated to 210°C. Cook for about 25 minutes, basting frequently then remove from the oven and allow to rest for 5 minutes, covered with foil, before serving.
To prepare the sauce, combine the game stock and the port in a saucepan, bring to a boil and reduce until the mixture reaches a sticky consistency then stir-in the redcurrant jelly and keep warm until ready to serve.
Now add the remaining butter to the pan in which the birds were fried and use this to fry the bread slices for about 1 minute on each side, or until golden and crispy. Spread a little of the pate on each slice of fried bread and arrange in the centre of the plate. Place the grouse on top of each bread slice and tuck a handful of watercress by the side of each bird. Drizzle the sauce around the bird and serve with game chips.
