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