Grouse is is now in season we have young birds available now. This roast grouse recipe is a great way to cook it, quick and easy to prepare.
Game is wild, natural and free range with a distinctive flavour making it a great alternative other meats. As it is low in cholesterol and high in protein Game is one of the healthiest meats available today. Grouse are the first birds available in the season, they are completely wild birds unique to Britain. Grouse live exclusively on the heather moorlands of the UK. Very fast and agile on the wing, they can be reaching speeds of up to 80 mph. This exercise creates very lean dark brown meat bursting with the flavour of their heather diet. It is a seasonal delicacy to be proud of and one which many leading restaurateurs vie to be the first to bring to the table each August.
Grouse purchased in early season – August/September will typically be about 3-4 months old. This means the flesh is more tender and less strongly flavoured and are suited to being pan-fried or roasted. Older birds need slower cooking to release the more intense flavour and soften the meat.
This roast grouse recipe comes from Game to Eat. They have lots of information about game along with a selection of game recipes. They produce their own free recipe books which are often to be found on our counter. If you are looking for some cooking ideas for game cooking come in and pick one up.
1 or 2 dressed young grouse from Morley Butchers
135 ml double cream
1 tablespoon Brandy
4 strips streaky bacon
Cooking Method For Roast Grouse With Brandy
Roast the grouse covered in bacon in a hot oven for 15 minutes. Remove bacon and roast for a further 5 minutes.
Cut them in half and trim out the bony back.
Pour 135ml double cream per grouse into the roasting dish, mix with contents and bring to the boil.
Add the tablespoon of brandy and heat up again.
Pour contents over the set aside grouse.
This recipe is for one grouse, which will feed one or two people, depending on how hungry they are so multiply up for larger numbers.