Traditional-contemporary roast grouse


  • Brace of oven-ready grouse, laced with bacon
  • Flaked sea salt
  • Milled white pepper
  • 30g soft unsalted butter
  • Cup of Madeira wine
  • Cup of good chicken stock
  • 5g diced cold unsalted butter
  • A few rosemary and thyme leaves
  • Watercress
  • 90ml bread sauce
  • 90ml Cumberland sauce (here’s a recipe for Cumberland sauce)


    step 1

    Pre-heat the oven to 220°C or gas mark 7.

    step 2

    Season the grouse both inside and out with salt and milled pepper.

    step 3

    Push the herbs inside the birds after seasoning.

    step 4

    Brush the breasts of the bird with the soft butter.

    step 5

    Place in a hot pan together with a little dripping and seal both sides of the grouse until golden brown on all sides.

    step 6

    Place in the oven and roast for approximately 15 minutes (medium rare), basting the birds every so often.

    step 7

    When cooked, remove the grouse from the oven and allow to rest in a warm place.

    step 8

    Return the pan to the heat; add the Madeira wine and chicken stock.

    step 9

    Bring to the boil and reduce until the sauce thickens.

    step 10

    Add some chilled and diced butter and whisk the sauce gently until the butter has thickened and enriched the sauce.

    step 11

    Pass through a fine strainer.

    step 12

    Place the grouse in your serving dish, top with grilled bacon.

    step 12

    Place the washed watercress in the base of the bird and gently spoon the Madeira wine sauce over the grouse.