Traditional roast young grouse, redcurrant jelly, bread sauce & game chips

Per person

1x young grouse, breasts covered with bacon and tied

¼ bunch of watercress

Game chips (thinly sliced potatoes, fried until crisp)

10g clarified butter

Bread sauce (see below)

Redcurrant jelly

Toasted breadcrumbs

Bread sauce

1 small onion

4 cloves

1 bay leaf

250ml milk

1 tbsp butter

110g white bread, crusts removed, cut into small cubes

To cook the grouse:

  • Place some of the butter inside the grouse, season well.
  • Gently brown the grouse on both side and then on the breast until golden brown.
  • Brush with butter, stand on its back in the pan and roast for 10 – 12 mins (medium rare)
  • When the bird is cooked, leave to rest on a cooling tray, pour over the roasting juices from the pan.
  • It’s very important to rest the grouse before serving for approx. 8 minutes

To make the bread sauce:

  • Stud the onion with the cloves.
  • Place it in a saucepan with the milk and bay leaf, bring to a simmer over a low heat. Simmer for 10 minutes to allow all the flavours infuse in the milk.
  • Strain through a sieve into a clean pan, discard the onion and bay. Stir in the butter. Whisk in the bread until it forms a smooth sauce. Season with salt and pepper.

To serve:

  • Remove string from the bird, place in the centre of the plate and garnish with the watercress and game chips
  • Serve with the bread sauce, redcurrant jelly and breadcrumbs neatly on the side

Andy Rose, executive chef, Boisdale restaurants

Whole baked grouse, fine herb and bread stuffing, apple and quince jelly

This dish will be available from the first week of September and will be available on Sundays only as a special, for two to share, for £30.

Serves 2 people

2 x grouse (Ask the butcher to clean it)

For the Stuffing

90 g butter

2 onions, peeled and finely chopped

50 g parsley, finely chopped

20 g sage or thyme, finely chopped (optional)

200 g fresh white breadcrumbs

Salt and freshly ground black pepper

1.Gently cook the onions in the butter until soft. Add the herbs and breadcrumbs, mix well and season to taste.

2. Place the stuffing into the cavity of the bird and place back into the fridge for 30 mins before cooking.

For the Apple and Quince Jelly

500ml Bramley apple juice

100g Quince paste

4 Leaves of gelatine

Bring 100ml apple juice to the boil and dissolve the quince paste in it. Soak the gelatine in cold water for a few minutes until soft, squeeze out the excess water and stir into the warm apple juice until dissolved. Add to the rest of the apple juice and store in an air tight container.

To finish the dish:

1.Place the bird into a hot pan and brown on all sides.

2. Place into the oven at 180c for 12-15 mins.

3. Once cooked allow to rest for 10 mins before carving.

4. Serve with some roasted potatoes and greens and a healthy spoonful of the jelly.