Traditional Scottish Roast Grouse Recipe
Grouse is a Scottish Game bird. This recipe tries to draw out its rich flavours through roasting .
Brace of grouse suitably tied (trussed), plucked and drawn
6 rashers streaky bacon
2 slices of white bread
2 tablespoons redcurrant jelly
Seasoning (Salt & Pepper)
Giblets from grouse (for sauce)
Preheat oven to 400F. In order to maintain moistness, rub a little of the butter into the inside of the grouse (making sure the bird is well washed and dried BEFORE starting). Spoon the redcurrant jelly into the cavities of the bird then season the outside of the bird and cover with the rashers of bacon.
Place these in a roasting tin and cover with foil. In order to roast thoroughly allow 15 minutes per pound weight of bird. Then add an extra 15 minutes to the overall time.
Toast the bread, remove the crusts. Place the giblets in a saucepan, cover with water and simmer until tender. Strain but keep the liquid to make the stock. Remove the giblets and mash them along with some butter, salt & pepper and spread on the toast.
Place the toast UNDER each bird for the last 15 minutes of cooking time. Use the stock to either pour over the bird or use to make a bread sauce. Serve the grouse (with the toast still underneath) along with game chips or a potato dish of choice.
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For US to UK equivalents for food weights and measurements see this rough guide
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