Roast Grouse with Blackcurrant & Beetroot Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 young grouse, legs removed and reserved
• 50g unsalted butter
• 4 thyme sprigs
• 1 large or 2 small shallots, finely chopped
• 4 slices pancetta
• 4 slices white country bread, buttered
• buttered spinach, to serve (optional)
• 1 tbsp unsalted butter
• 1 tbsp sunflower oil
• 8 grouse legs (see above)
• 1 shallot, chopped
• 1 bay leaf
• 1 thyme sprig
• 2 tbsp whisky
• 600ml chicken stock
• 1 tbsp redcurrant jelly
• 50g blackcurrants, topped and tailed
• 50g cooked beetroot, coarsely grated
• 1 tbsp crème de cassis

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Put the finely chopped large shallot, half the thyme sprigs and a little of the 50g butter inside each grouse, then rub the rest of the butter over the skin.

2. Lay a slice of pancetta over each grouse breast. Heat the sunflower oil in an ovenproof pan, brown the birds on all sides, then roast for 15 to 20 minutes until the thickest part reaches 165°F (74°C).

3. Rest the grouse for 5 minutes while you make the sauce. Keep them warm.

4. Meanwhile, heat the 1 tbsp butter in a saucepan. Brown the 8 grouse legs with the chopped shallot, bay leaf and thyme sprig for 5 minutes.

5. Pour in the whisky and let it bubble briefly. Add the chicken stock and simmer gently for 30 minutes, then strain into a clean pan and reduce by about half.

6. Stir in the redcurrant jelly, blackcurrants, grated beetroot and crème de cassis. Simmer for 5 minutes, then keep warm.

7. Toast the buttered bread slices in the oven for 5 minutes until golden and crisp, then cut them into triangles to serve.

8. Carve the grouse and serve with the sauce, toast and buttered spinach if using (optional).