Food – My Chef Roast Grouse

Roast Grouse

Grouse is at its best August to December. Young birds can easily be roasted and as they are quite small, one bird is probably about right for one person. If they are young the cooking time is quite short – about 20 minutes. Perfect for a quick winter supper! You might want to cook older birds slower, perhaps in a casserole. Grouse has a very gamey flavour with no fat, so can be prepared with little seasoning.

If cooking for 2, you will need 2 young birds

Preheat the oven to 200° or fan180° or gas mark 6

Season inside your birds and stuff with a couple of sprigs of thyme

Take some rindless streaky bacon rashers and wrap around each bird

Roast the birds for 20-40 minutes

If you want to make a gravy, remove the breast meat and legs and put aside, keeping them warm. Place the bird carcasses back in the roasting tin and add a little red wine and water. Simmer for 10 minutes to thicken and then strain to finish off

By Chefs in your Home from Greycoat Lumleys mychefonline.co.uk