Recipe: The perfect roast grouse from The Jugged Hare
Left over grouse from The Glorious Twelfth? We ask the iconic gastro pub how to handle it
In the City of London, The Jugged Hare brings the countryside to the urban metropolis. With an open kitchen, ceramic-tiled dining room with oak floors and a lot of stuffed animals, this iconic gastropub and restaurant is in the game game – and will cook the best poultry you’ve ever tasted. So, with The Glorious Twelfth fast receding, we ask: how best to prepare your grouse?
To serve 4, ingredients are as follows:, 4 young grouse, Salt and pepper, 8 crushed juniper berries, 8 sprigs of thyme, A little fat for roasting, A couple of handfuls root vegetables
For the bread sauce:, 400ml skimmed milk, 1 white onion studded with 5 whole cloves, 4 slices white bread, crust removed and torn into small pieces, Pinch mixed ground spice, Salt and pepper
For the game chips:, 1 large frying potato, such as Maris Piper, Vegetable oil for deep frying, Salt
For the gravy:, 200ml chicken/game stock, A splash sloe gin or 100ml of strong red wine
Preheat the oven to 200c. Season the grouse with salt and pepper and stuff with the juniper berries and a sprig of thyme. With a little vegetable oil, seal the meat in a roasting tray until golden brown. When sealed evenly on all sides, roast in the oven for between 16 – 20 minutes (the cooking time will depend on the size of the grouse).
Once roasted, remove the grouse from the tray and cover with tin foil to keep warm. Place the root vegetables into the roasting tray. Add any juices and offal from the birds into the tray, and then add the stock and sloe gin (or red wine). Simmer gently for five to six minutes. Once the sauce is ready, pass through a fine sieve into a saucepan. Check for seasoning.
To make the bread sauce, place the milk and onion in a pan and heat gently to infuse flavor for 20 minutes. Remove the onion and add the breadcrumbs, spice and seasoning. Cook until the desired consistency is achieved.
For your game chips, peel the potato and slice thinly. Rinse the slices in cold water two or three times to remove as much starch as possible (this makes them crispier). Pat dry and deep-fry for two to three minutes or until golden brown. Season with a little table salt and set aside.
To serve, slice the breasts and legs with a sharp knife and place directly on a warmed dinner plate. Place the game chips next to the bird with a sprig or two of watercress. Pour any excess juices into the sauce, and then pour the sauce over the birds. Serve with the warmed bread sauce on the side.
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