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Grouse; Roast Recipe

Traditional recipe for roasting young birds.


Per person:

1 young grouse, prepared for the oven by your butcher

- 7g/¼ oz Butter

- 1 teaspoon (5ml) Olive Oil

- 4 sprigs of Fresh Thyme

- 2 rashers of Streaky Bacon, with the rind removed

- a small bunch of Watercress


- Heat the oven to 200°C/400F°/Gas 6.

- Season the bird/s with sea salt and pepper, and eith push the legs well in to form a good shape, or tie them with string.

- Melt the butter with the olive oil over a medium heat and sear the bird/s on both breasts until coloured.

- Place the bird/s on a baking tray, scatter over the thyme - then arrange the bacon over the top of the bird/s so that the breasts are covered, tucking the end underneath.

- Roast it/them for 20 minutes (rare) or for 30 (medium), then remove from the oven and cover with foil and rest for 10 minutes.

Serve with bread sauce, a bundle of watercress and roasted game chips. See 'Bread Sauce'; 'Roasted Game Chips"

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