Roast Grouse, Bread Sauce and Game Crumbs
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Feeds 3 - 4 people 
Prep time 15m
Cook time 25m
Grouse are available each year from the 12th of August, or The Glorious Twelfth as it’s known to game enthusiasts. These small birds have a strong, gamey flavour and are perfect when roasted simply and quickly in the oven with plenty of butter to crisp them up.
Bread sauce and game crumbs are traditional accompaniments that are very simple to make. Make the most of the short grouse season with this classic recipe and don't forget to read the Fine Food Specialist guide to game.
These delightful game birds are shot on the grouse moors of Scotland, processed and brought down to London twice a week. They are oven-ready and delicious if you like a strong gamey taste. The perfect size for dinner parties, make the most of the short game season and enjoy these intensely flavoured birds while you can.
- 4 tender young oven-ready grouse
- 80g unsalted butter, plus extra for cooking the grouse
- 300ml whole milk
- 4 cloves
- 4 black peppercorns
- 1 bay leaf
- Pinch white pepper
- Half a small onion, peeled and roughly chopped
- 4 tablespoons double cream
- 175g breadcrumbs
- Freshly grated nutmeg
- 50ml Madeira
- 500g Cavolo Nero, stems removed
- Watercress for serving the grouse
- Make the bread sauce by combining the milk, 30g butter, the onion, bay leaf, cloves and peppercorns in a saucepan. Bring just to the boil then turn off the heat, cover well and leave to infuse.
- Make the game crumbs by melting 25g butter in a frying pan. Add the breadcrumbs and toast until a deep golden brown. Add the Maderia, mix well and cook until evaporated and the crumbs are crisp again.
- Preheat the oven to 200C.
- Rub the breasts and legs of the birds with plenty of soft butter and season well.
- Place them in a roasting tin and cook for 8 minutes. Baste with the melted butter in the bottom of the tin then return for a further 10-15 minutes. The breasts should feel firm and springy to the touch, but not soft - a little like a hard-boiled egg. A probe thermometer should read 60C. Remove the birds to a plate and cover with foil to keep them warm.
- Wilt the cavolo nero in a lidded pan with a splash of water and finish with a knob of butter and plenty of salt and pepper.
- Strain the milk for the bread sauce through a sieve and return the milk to the saucepan to gently reheat. Stir in the breadcrumbs, add the cream, white pepper, nutmeg and some salt.
- Serve the grouse with the bread sauce, game crumbs and cavolo nero.
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These delightful game birds are shot on the grouse moors of Scotland, processed and brought down to London twice a week. They are oven-ready and delicious if you like a strong gamey taste. The perfect size for dinner parties, make the most of the short game season and enjoy these intensely flavoure...Out of stock -
Cavolo Nero, 1kg£13.95Cavolo Nero comes from Italy and literally means 'black cabbage'. It gets its name as its leaves are dark green in colour and appear black. It has a strong irony flavour and stands up very well to winter meats like venison and daube... -
Watercress, x 3 Bunches£10.95Watercress is a crisp and peppery member of the Brassicaceae or mustard edible flower family, known for its bold, peppery kick that intensifies as you chew. Its fresh, slightly bitter taste is balanced by a refreshing burst of sharpness, similar to radishes or arugula. The soft, lime-green leaves ar...
