Clarissa Dickson Wright, Johnny Scott

Grouse Duntreath

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

If you buy birds later in the season, they are often not in the first flush of youth. This is a really excellent way of cooking such birds, and in fact I know very good shots who prefer this to any other method of roasting grouse. The water has the effect of partially steaming the grouse, and helps break down the fibers.

Ingredients

  • 1 grouse per person
  • 2-3 pieces of apple per person
  • 2 slices

Method

Preheat the oven to 300°F. Season the grouse inside and out with salt and pepper. Put a couple of pieces of apple in each bird and wrap the bird well in bacon. Stand the birds in ½ inch water and cover with a lid of tinfoil.