- 100g goose fat or duck fat
- 2 whole grouse, feathers and guts removed (ask your butcher to do this for you)
Of all the feathered game, grouse is considered the king - hence the first day of the grouse…
- 300ml red wine
- 1 garlic clove, smashed
- 1 rosemary sprig
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 300ml good-quality chicken stock
- ½ tbsp redcurrant jelly
- bread sauce and green salad, to serve
Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.