Roasted grouse

Ensure you have an even colour on the grouse in the pan before roasting. Adding butter will keep it nice and moist, and I like the meat pink and slightly bloody. Allow the grouse to rest before you carve it.

SERVES TWO INGREDIENTS

2 grouse, oven ready (feathers and guts removed – ask your butcher to do this for you) 1 tbsp vegetable oil

30g butter

1 sprig of thyme

1 juniper berry, crushed 1 bunch of watercress

METHOD

Preheat the oven to 190C/170C fan/Gas 5.

Season the grouse all over with salt and pepper.

Heat the oil in a large ovenproof frying pan (large enough to hold both birds, or use two pans) over a medium-high heat. Once the oil is hot, add the butter. When this starts to bubble and foam, add the grouse, thyme and juniper berry. Fry the birds, turning them over regularly, until coloured evenly on all sides.

Once coloured, position the grouse so they are resting on their side, on one leg, and transfer the frying pan to the oven. Roast for four minutes, before thoroughly basting them in the juices, then flip them over to rest on the other leg.

Return to the oven and roast for another four minutes before basting again then cooking for a further two minutes. The breasts should be springy to the touch. Test with a skewer in the thickest part of the meat – ensure the skewer comes out hot.

Once cooked, remove the grouse from the oven and leave to rest for 10 minutes.

To serve, carve the legs and breast from the grouse. Arrange on a plate with a handful of watercress and the cooking juices spooned over. Offer creamed cabbage, game chips and bread sauce on the side (see overleaf for recipes)