I'm Game if You Are!

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This delicious roast grouse recipe is served with classic accompaniments of bread sauce and game chips served alongside fresh, peppery watercress. Try this game recipe as an alternative to traditional Sunday roasts!

Roast Grouse, Game Chips, Watercress and Bread Sauce 

Serves 2

Total time:  1 hour 30 minutes

Ingredients

Grouse

2 grouse, oven-ready

1 tbsp of vegetable oil

1 oz of unsalted butter

Game Chips

1 Russet potato, large

vegetable oil, for deep frying

sea salt

white pepper, freshly ground

Bread Sauce

1/2 onion, cut in half again

1 clove

3 tbsp of unsalted butter

1 cup of milk

1 oz of white bread, crusts removed, cute into cubes

1 oz of heavy cream

1 pinch of freshly grated nutmeg

salt

pepper

Preparation

Bread Sauce

Press the clove into one of the onion pieces and set to one side. Place a pan over a medium heat and gently melt the butter, then finely chop the other piece of onion and add it to the pan. Sweat the onion gently in the butter until soft.

Add the milk to the pan along with the piece of clove-studded onion. Bring the contents of the pan to the boil, then reduce the heat to a simmer and let cook for 15 minutes. Stir in the cubes of bread, reduce the heat to low and continue to cook for 20 minutes.

Discard the piece of clove-studded onion and add the cream to the pan, stirring well until thoroughly combined. Bring the sauce back up to the boil and season to taste with salt, pepper and a small pinch of nutmeg. Remove the pan from the heat and set aside until required, covering the pan to keep the sauce warm.

Preheat the oven to 450°F

The Grouse

Place an ovenproof frying pan over a high heat and add the oil. Once the oil is very hot add the grouse to the pan and seal until colored evenly on all sides. Add the butter to the pan, distributing evenly, then arrange the grouse to each be resting on their right leg.

Remove the pan from the heat and carefully transfer it to the oven, taking care to keep the grouse resting leg side down. Roast the birds for 4 minutes before thoroughly basting, then flip the grouse to rest on their other leg/side. Return to the oven to roast for another 4 minutes.

Baste the birds again, then rest the grouse on their backs and return to the oven for 5 minutes. Once cooked, remove the grouse from the oven and let rest for 10 minutes.

Preheat a deep fat fryer to 338°F

Game Chips

While the grouse are resting, prepare the game chips. Peel the potato and slice/shape into a 1 1/4 in cylinder, then use a mandolin to cut the cylindrical potato into very thin slices. Wash the slices thoroughly and dry carefully on paper towels.

Deep-fry the potato slices until golden and crisp, then use a slotted spoon to remove the chips and let them drain on paper towels. Season generously with salt and pepper and set the chips aside until ready to serve.

Plating Presentation

To serve, use a sharp knife to carve the legs and breast from the grouse and arrange them neatly on each plate. Add a generous spoonful of warm bread sauce followed by a bunch of watercress. Drizzle over juices/jus from the pan.  Serve immediately along with the game chips and remaining bread sauce in separate serving bowls.

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