Roast grouse with game chips
- Main
- Medium
- 4
- 50 minutes
PT50M
To mark The Glorious Twelfth, London gastropub The Jugged Hare hosts a special game dinner with grouse shot that very day. Their recipe for roast grouse is a classic dish that can easily be made at home.
Ingredients
Grouse
- 4 grouse
- 8 juniper berries , crushed
- 8 sprigs of thyme
- vegetable oil, or a little fat for roasting
- salt
- pepper
Bread sauce
- 400ml of skimmed milk
- 1 white onion
- 5 cloves
- 4 slices of white bread, made into breadcrumbs
- 1 pinch of ground mixed spice
- salt
- pepper
Gravy
- 1 white onion , roughly chopped
- 2 carrots , roughly chopped
- 1 leek , roughly chopped
- 200ml of game stock , or chicken stock
- sloe gin , or 100ml red wine
Game chips
- 1 Maris Piper potato , or other large frying potato
- vegetable oil, for frying
- salt
To serve
Method
1
Preheat the oven to 200℃/gas mark 6
2
For each grouse, stuff the cavity with the crushed juniper berries and thyme, and season the skins well with salt and pepper
3
Warm a little oil in a large roasting tray, and seal the grouse evenly on all sides until the skin is golden brown. Transfer the tray to the oven and roast for 16 - 20 minutes (this will depend on the size of the grouse)
4
When cooked, remove from the tray and set aside to rest, covered in a tea towel to keep warm
5
For the gravy, place the roughly chopped vegetables into the roasting tray and add in a good splash of sloe or the red wine. You could also add any offal from the birds if you have it for extra flavour
6
Simmer the gravy for 5 minutes or until thickened slightly, then pass through a sieve into a clean pan to remove the vegetables and flavourings. Taste and correct the seasoning as needed
7
For the bread sauce, stud the onion with the whole cloves, then add to a pan with the milk and heat gently for 20 minutes to infuse. Remove the onion, then add in the breadcrumbs, mixed spice and some salt and pepper to taste. Continue to heat through until thickened and creamy
8
For the chips, slice the potato as thinly as possible with a mandoline or sharp knife. Rinse the slices in cold water a couple of times and pat dry with kitchen towel (this will help to remove the starch and make them crispier)
9
Deep-fry the potato slices for a couple of minutes until golden brown. Drain any excess oil on kitchen towel and season with salt. Warm through the gravy and sauce to serve
10
You can keep the grouse whole, or portion off the legs and breasts if preferred. Serve with the game chips, a few watercress leaves to garnish, and the warmed gravy and bread sauce on the side
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Roast grouse with game chips
