Roast Young Grouse with Bread Sauce and Berries

Name: Roast Young Grouse with Bread Sauce and Berries
Yield: Yield: 4
Cuisine: United Kingdom
Ingredients: Sea salt and pepper; Herbs/berries for the cavity: thyme, tarragon, bay leaf, juniper berries; 4 slices of hot toast; 125 g (4 oz) brambles (blackberries) or blaeberries; 600 ml (20 fl oz) robust red wine; 125 g (4 oz) butter, softened; 4 young, oven-ready grouse

Preparation info

Yield:
4

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Though the grouse season begins on the Glorious Twelfth, they are at their peak in September, coinciding with tangy brambles and mountain blaeberries which make the perfect partnership.

Ingredients

4 young, oven-ready grouse
125 g (4 oz) butter, softened

Europe
United Kingdom
Main course
Gluten-free
September

Method

Preheat the oven to 450°F/230°C/Gas 8.

Preparing the Grouse

Rub the birds with butter then divide the remainder into four pieces and insert in the cavity of each bird. Add selection of herbs. Place in a roasting tin, cover with foil and lea