Name: Jeremy Lee’s Grouse & Co
Yield: Serves 1
Cuisine: British
Ingredients: 1 tsp Madeira; 60 g unsliced white bread, crusts removed; 1 large waxy potato, King Edward or Désirée; 50 g unsalted butter; 25 g unsalted butter; 1 young bird, long-legged if possible; 50 ml sherry; redcurrant, medlar or crab apple jelly, to serve; vegetable oil; 1 tsp brandy; 3 bay leaves; scrape or two of nutmeg; 80 g white bread, crusts removed; 1 piece mace; heart and liver of the grouse; 2 small onions, peeled and chopped coarsely; 250 ml best full fat milk; 1 piece of sliced bread to make the crouton, the size of the inside of the palm of your hand will do nicely; sea salt and freshly milled pepper

Preparation info

Serves
1

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Grouse is the most noble game bird, heralding autumn on the Glorious 12th of August, before the great game season starts. With only a short season, the more youthful birds in late August and September are the finest. They require only roasting and the good company of simplicity in the shape of bread sauce, buttery breadcrumbs perfumed with sherry and a pâté made from the liver and heart of the bird, spread on a slice of bread fried crisp in the juices from the pan in which the bird was roas