It’s game on at The Jugged Hare as the start of the shooting season approaches. The London gastropub, part of award-winning ETM Group, is fast becoming an authority on game and will be plucking, trussing and cooking up a storm this game season right through to February next year.
For The Glorious Twelfth (12th August), ETM chefs and Ben Weatherall of Yorkshire Game ventured out onto the stunning Yorkshire heather moors at dawn to bag the first braces of the season to bring lucky customers at The Jugged Hare a dish that often doesn’t appear on menus until 13th or 14th August at the earliest.
Here The Jugged Hare has shared one of its most traditional recipes for this celebrated bird, a simple roast flavoured with juniper and thyme, served with creamy bread sauce and crispy game chips. If feeling adventurous you can use a fret-cutter or waffle-blade to get the fretwork potatoes pictured here, or just follow the recipe for delicious thin potatoes crisps.
According to the head chef, Stephen Englefield: 'Grouse is the king of the game birds and a traditional roast grouse with bread sauce is the best recipe there is for this sweet and tender meat. Our game meats and birds are supplied by Yorkshire Game, who work closely with estates in Scotland and northern England to provide the highest quality wild game and venison which is both sustainable and fully traceable.'
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