Roast Grouse with Mystery Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Young grouse really are a treat but a total waste of money if you overcook them. The flesh must be pink and therefore still juicy. The dark sauce in this recipe is a mystery because no one can ever guess what it is made from. Serve the grouse with new potatoes and either mange tout or broccoli.


  • 1 small–medium parsnip, peeled and cut into smallish pieces
  • 4-5 large cloves garlic, chopped roughly
  • 250


Put the parsnip, garlic and mushrooms in a saucepan with the orange juice, soy sauce and a sprinkling of black pepper. Bring to the boil over a high heat, then cover and simmer gently for about 45 minutes until soft, mushy and dark in colour. Then whizz the mixture to a purée in a food processor. You should have a thickish sauce. Taste for seasoning and leave on one side while you roast the gro