Grilled Grouse
Only the best fresh, young grouse should be reserved for grilling - for older tougher grouse braise in a casserole. Grouse season runs from mid August, when the birds are at their best. Grouse is extremely rare in England and expensive to shoot in Scotland - so if you’ve got one - enjoy.
Preparation time: 20 minutes Quantity: Serves 1 - 2 Cooking time: 15 minutes
Ingredients
1 prepared Grouse
30 - 40g butter - softened
course sea salt
3 - 4 black pepper corns
2 juniper berries
Method
- Split the grouse with a sharp knife along the back and pull apart, not cutting in two halves but spreading out the whole bird in one piece - push down until flat
- In a pestle and mortar or processor/ coffee grinder - crush the salt, pepper and juniper
- Brush a 1/3 of the butter on to the whole bird and season with the mix, rub well in
- Grill under a hot preheated grill
- Brushing with the reminding butter every minute or so, turning occasionally until golden and the breasts just under cooked, they will feel slightly soft to the touch - where as the legs will feel firm
- Rest for 10 minutes covered with a piece of tin foil
- Serve