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Pot Roast Grouse

Posted by Nigel Brown
Nigel Brown
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on Thursday, 15 August 2013
This week it's 'game on' with a fabulous pot roast grouse recipe, as the Glorious 12th marks the start of this year's game shooting season.

2 Grouse, oven ready and well seasoned
4 slices of Streaky Bacon or pork fat
Onion, Celery and Carrot – diced
1 clove of Garlic, chopped
1 small bunch of fresh Thyme
150ml Red Wine and 150ml Chicken or Game Stock
Butter, salt and pepper to taste

Wrap the bacon or pork fat around the breasts of the grouse  get the oil quite hot in a heavy based frying pan and sear the birds all over so they have a good rich colour, just a couple of minutes each side.

Take out the birds and set aside, reduce the heat to medium and soften the onion, celery and carrot and fry gently for another few minutes. Then add the garlic and give it another minute.

Pour in the wine and stock and warm through while adding the vegetables and transfer to a casserole – cover with lid and roast for 20 minutes, take out and give the breasts a squeeze. If they feel firm on the outside but with a bit of give inside that should mean they are just cooked through but nice and pink and juicy. Reduce the roasting time by a five minutes if you prefer them rare, or add five minutes for well done.

Once the grouse are cooked take out the birds and set aside to rest for at least 5 minutes. Return the pan to the hob and bubble whilst vigorously scraping all that good stuff off the bottom until it is thickened to your liking – you can add more wine/stock if it’s already gone very syrupy whilst roasting. Strain, taste and season and whisk in a knob of butter.

Serve the grouse with the sauce, creamed Potato with black truffle shavings.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to

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