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By Richard Sawyer
Tuesday, 28 August 2007
Traditional roast young grouse with Irish bacon, game chips, Cumberland sauce, Madeira wine sauce and bread sauce
SERVES 2
a brace of oven-ready grouse,
laced with bacon
flaked sea salt
milled white pepper
30g soft unsalted butter
one cup of Madeira wine
one cup of good chicken stock
5g diced cold unsalted butter
a few rosemary and thyme leaves
watercress
90ml bread sauce
90ml cumberland sauce
Method
1. Pre-heat your oven to 220°C or gas mark 7.
2. Season the grouse both inside and out with salt and milled pepper.
3. Push the herbs inside the birds after seasoning.
4. Brush the breasts of the bird with the soft butter.
5. Place in a hot pan together with a little dripping and seal both sides of the grouse until golden brown on all sides.
6. Place in the oven and roast for approximately 15 minutes (medium rare), basting the birds every so often.
7. When cooked, remove the grouse from the oven and allow to rest in a warm place.
8. Return the pan to the heat; add the Madeira wine and chicken stock.
9. Bring to the boil and reduce until the sauce thickens.
10. Add some chilled and diced butter and whisk the sauce gently until the butter has thickened and enriched the sauce.
11. Pass through a fine strainer.
12. Place the grouse in your serving dish, top with grilled bacon.
13. Place the washed watercress in the base of the bird and gently spoon the Madeira wine sauce over the grouse.
Serve with bread sauce and Cumberland sauce.
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