Whole roast grouse With honey & herb but­ter served With a saf­fron risotto

The Field - - YOUNG IN THE FIELD -

serves 2

There is po­etic beauty in driz­zling honey made from the heather over a grouse that has re­cently been feed­ing on the same flow­ers. The “of the hill” flavours that both in­gre­di­ents pos­sess make this a so­phis­ti­cated and tasty dish.


In a bowl, beat to­gether by hand all the in­gre­di­ents; sea­son with pep­per and leave at room tem­per­a­ture.


Pre-heat the oven to 190°C/375°F/GAS Mark 5. Rub the grouse in the olive oil, stuff the herbs and fruit into the cav­ity. In an oven­proof fry­ing pan, sear the grouse on all sides on a medium heat then place in the oven (breast side down) and cook for 8 min­utes for pink. Re­move from the oven and im­me­di­ately add the but­ter. Rest the grouse for a cou­ple of min­utes lightly cov­ered in foil, giv­ing it a quick baste with the juices.


In a saucepan, sauté the onion and cel­ery in the but­ter and olive oil un­til soft (about 10 min­utes).

Add the rice, sea­son and stir un­til hot. Add the whisky then, la­dle by la­dle, add the stock, stir­ring of­ten.

Once the rice is cooked, check for sea­son­ing then add the rocket, cherry toma­toes and saf­fron with its wa­ter.

to serve:

Pile the risotto onto a warm plate; carve the grouse or serve whole, then pour over pan and honey but­ter juices.

There is po­etic beauty in driz­zling honey from heather over a grouse

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