Something to Grouse About

As ever, it's not what you know but who you know...  On holiday recently in the Scottish Borders, we were introduced to a very nice chap who just happens to own a whopping great shooting estate in the Lammemuir Hills.  And, being the very nice chap that he is, he gave us a brace of grouse for our tea.  And suggested we ransack his garden for some appropriate vegetables.  As I say, a very nice chap.

Grouse is a rare thing this far south of the border and I'd never had the chance to cook it before, so armed with the limited tools of a self-catering cottage, I set to.  First, pluck and draw your grouse.  Probably best done in the garden to avoid the ire of both wife and landlord.  Once all done it's cooking time. 

Traditionally, grouse would be served roasted on its own toast with bread sauce, game chips and a good rich gravy.  I decided that the Co-Op Sliced Wholemeal wouldn't do for either the toast or the bread sauce and I burnt my game chips to a cinder.  A good gravy I did manage, particularly given that I had some chicken stock in the fridge and the trimmings and giblets from the grouse.

I'm not sure if it's a romantic affectation, but I always thing that grouse has a tiny taste of heather about it.  Not surprising, really, given that pretty much all it eats is the tiny young shoots of heather.  Either way, I don't think it needs much more in the way of flavour other than a little seasoning and a touch of smokiness from the obligatory bacon.

Stick a knob of butter in the cavity of the grouse and season inside and out.  Each grouse should be covered with a couple of rashers of bacon and roast in a hot oven (200-220°C) for about 20 minutes - until the bacon is cooked.  It's as simple as that.  Allow it to rest for 10 minutes and ensure any drippings from the pan and any juices that escape while resting go into the gravy.

tags: game  

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