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Roast grouse with red wine gravy

Roast grouse with red wine gravy 2016

Roast grouse with red wine gravy

Name: Roast grouse with red wine gravy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 100g goose fat or duck fat; 2 whole grouse feathers and guts removed (ask your butcher to do this for you); 300ml red wine; 1 garlic clove smashed; 1 rosemary sprig; 300ml good-quality chicken stock; ½ tbsp redcurrant jelly; bread sauce and green salad, to serve

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

A star rating of 5 out of 5.2 ratingsRate

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There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy

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Ingredients

Nutrition

Units:

MetricUS

100g goose fat

or duck fat
2 whole grouse

feathers and guts removed (ask your butcher to do this for you)
300ml red wine
1 garlic clove

smashed
1 rosemary

sprig
300ml good-quality chicken stock
½ tbsp redcurrant jelly
bread sauce

and green salad, to serve

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Nutrition: per serving

kcal534
fat23g
saturates7g
carbs3g
sugars3g
fibre1g
protein49g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

Recipe from Good Food magazine, October 2016

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A star rating of 5 out of 5.2 ratings

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