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By Mark Hinge
Monday, 14 December 2009
Gooseberries give grouse a tasty twist in this sweet and savoury dish
I’ve flown peregrine falcons at grouse before, but I’ve never been lucky enough to shoot some. However, I was given a brace the other day and was at a loss as to what to do “different” with them. Out of the cupboards came an old tin of gooseberries.
Ingredients
• grouse (one per person) • breadcrumbs • shallot or onion • dried thyme • tinned gooseberries (see tips)• runny honey (see tips) • goose/duck fat • salt and pepper
Method
1. The idea is to coat the grouse with a crisp fruit-based jacket that’ll keep the game moist as it cooks. To do this you’ll need to spatchcock the bird (see tips/photo).
2. Mix together a cupful of breadcrumbs, a finely diced onion and a tablespoon of dried thyme. Drain the tinned gooseberries and wash in cold water. Add the gooseberries and crush them into the mixture with a tablespoon of runny honey. Mix into a thick paste.
3. Place the spatchcocked grouse on to a roasting pan and rub goose fat over the bird. Season with salt and pepper. Spread the gooseberry mixture over the entire flattened carcase. Place in a preheated oven at 220°C and cook for 30 minutes until slightly pink inside.
Tips
To spatchcock the grouse, cut down both sides of the back bone of the bird. Turn the bird over and slightly break the ribcage and flatten. This will allow the mixture to remain on the bird. Place a skewer through the legs to stop the bird curling up. Whizz up some old bread in a mixer to make the breadcrumbs. If you use gooseberries that have been kept in syrup you may not need honey, taste first. If you use fresh or frozen gooseberries you may need more honey.
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