How to Cook Roast Grouse with Red Wine & Blackcurrant Sauce

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
roasted grouse with red wine and blackcurrant sauce

Ingredients

  • 2 Farmison & Co Grouse
  • 6 slices Nidderdale cured pancetta
  • 2 banana shallots
  • A sprig of thyme
  • 1 bay leaf
  • A pinch of cracked black peppercorns
  • 300ml full bodied red wine
  • 1tbs redcurrant jelly
  • 250ml essential cuisine chicken stock
  • Small punnet blackcurrants
  • 5g unsalted butter

Method for Sauce

  1. Add the butter, sliced shallot, thyme, bay leaf & peppercorns and cook over a low heat until sweet and golden
  2. Deglaze with red wine and boil down to syrup, adding a tablespoon of redcurrant jelly at this stage
  3. Add the chicken stock and simmer for 30 minutes until you have a rich and syrupy sauce, approximately 150 ml, add the blackcurrants and keep warm on the side of the stove

Method for Roast Grouse

  1. Wrap the pancetta around the grouse
  2. Roast the grouse in a preheated oven 200ºc for approximately 15 to 18 minutes, then rest in a warm place for 5 minutes
  3. Remove the grouse from the roasting pan then deglaze with the sauce, scraping away the tasty roasting juices into the sauce
  4. Pass the sauce through a fine sieve, add the blackcurrants and keep warm
  5. I recommend serving on the bone so guests can get the most from the bird, as the flesh nearest the carcass will be the most delicious
  6. Serve with braised red cabbage, game chips and red wine sauce