The grouse season begins on 12 August, and from Saturday 17 August new season young birds from Yorkshire, including the Bolton Abbey Estate, will be available at the estate farm shop. This traditional recipe is one of our favourite ways to prepare it.
Ingredients
For the grouse
- 4 Yorkshire grouse
- 8 juniper berries - crushed
- 8 sprigs of thyme
- 8 slices Chatsworth streaky bacon
- Brock & Morten rapeseed oil
- Salt & ground black pepper
- Sprigs of watercress for garnish
For the bread sauce
- 400ml skimmed milk
- 200g fresh white breadcrumbs
- 1 pinch of ground mixed spice
- 1 whole peeled onion
- Cloves
- Salt & ground black pepper
For the gravy
- 200g chopped onion
- 300g chopped carrot
- 200g chopped leek
- 200ml chicken stock
- 100ml Burlington Collection red wine
- Grouse giblets
For the game chips
- 1 large Maris Piper potato
- Vegetable oil for frying
- Salt
Accompaniment
- Chatsworth game sauce
Method
For the grouse
- Pre-heat the oven to 200c/G6
- Rub the crushed juniper berries around the cavity of the grouse and place two sprigs of thyme in each. Season the skins well with the salt and black pepper.
- Warm a little of the rapeseed oil in a roasting tray and brown each grouse on all sides.
- Place two slices of bacon across each grouse, transfer the tray to the oven and roast the grouse for no longer than 20 minutes.
- When cooked, remove the grouse from the roasting tray, cover with a tea towel and rest in a warm place for 20-30 minutes.
For the gravy
- Place the chopped vegetables and giblets in the roasting tray, add the stock and wine and simmer, to reduce, until the gravy thickens slightly.
- Pass the gravy through a sieve and adjust the seasoning as required.
For the bread sauce
- Stud the onion with 6 cloves, then add to a pan with the milk, bring to a simmer, then set aside for the onion to infuse.
- Remove the onion and add the breadcrumbs, spices, salt and pepper. Return to the heat and stir continuously until thick and creamy. This can be made in advance and reheated as required.
For the game chips
- Slice the potato as thinly as possible with a mandolin slicer or a very sharp knife. Rinse the slices under cold water and pat completely dry with kitchen towel.
- Deep fry the potato slices in the oil, at 170c, until golden brown. Drain on kitchen paper and season with salt.
Arrange the whole grouse on warmed plates with the game chips, and garnish generously with the watercress sprigs. Serve the hot gravy and warm bread sauce separately along with the Chatsworth game sauce.
