A delicious grouse recipe to try at home

Grouse, wild mushrooms, spinach, watercress & brambles (Serves 4)

Ingredients Instructions
  • 4 oven-ready grouse
  • 50g butter for basting
  • 2 sprigs thyme
  • 200g baby spinach
  • 300g wild mushrooms
  • 200g watercress
  • 500g brambles
  • 450g white sugar
  • 1 lemon (juice)
  • 400g baby potatoes
  • The jam will need to be made a day ahead. For the jam: Preheat your oven to 150 degrees centigrade.
  • Place 450g of brambles and lemon juice in a pot and simmer until the fruit starts to soften. Reserve 50g of brambles for garnish. Meanwhile, warm the sugar on a tray in the oven before adding it to the fruit. Keep it on a low heat until the sugar has dissolved.
  • Bring the fruit mix to a boil and allow it to boil for approximately 15 minutes. Using a sugar thermometer, take it to 104.5 degrees centigrade then remove it from the heat and let it sit for 10 minutes.
  • Increase the oven temperature to 180 degrees centigrade.
  • For the grouse: In a hot frying pan, colour the grouse on all sides, add in the butter and thyme and baste the butter over the birds. Place in the oven or transfer to a tray if the pan can’t go in the oven.
  • Check after 5 minutes by pressing the breast of the bird - you want it to be slightly soft to touch. Put it back in the oven if it feels too soft.
  • Cut the potatoes in half and place flesh side down in a frying pan. Just cover with water and add a sprinkle of salt and the remaining butter and a sprig of thyme. Cover loosely with tinfoil and cook until all the water has evaporated.
  • In a hot frying pan sauté the mushrooms, add in the spinach and watercress (reserve some watercress for garnish.)
  • Carve the breasts and legs of the grouse, place the potatoes, spinach, watercress and mushrooms on plates then the breasts and legs, scatter a few brambles and sprigs of watercress and put a dollop of jam on the side.
  • If you’re able to get some gravy from your butcher, boil and reduce it by half to intensify the flavour.

Recipe © Roberta Hall-McCarron, head chef at The Little Chartroom in Edinburgh | https://www.thelittlechartroom.com/