Grouse Roasted
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 400°F (200°C).
Skewer the grouse as you would partridges.
Baste the grouse and sprinkle with flour and coarse sea salt just before removing from the oven.
Place the grouse in a dish and pour gravy over it.
Cover the breast with vine leaves and bacon.
Roast for about 30 minutes.
Serve with bread sauce on the side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Grouse
- Lean game meat that can dry out quickly, so it needs protection and moisture during roasting.
- Bacon
- Its fat bastes the lean breast, adding moisture and savoury flavour as it cooks.
- Flour
- Helps the sprinkled surface brown and form a slightly crisp coating.
- Gravy
- Adds moisture and savoury flavour to the dish as it cooks around the birds.
The step that matters
Covering the breast with vine leaves and bacon. The breast is the leanest part and dries out first in the oven. The bacon fat and vine leaves shield it, helping keep the meat moist during the roast.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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