Grouse with whisky

Grouse is probably the most delicious of all game birds.  This simple recipe for roast grouse with whisky is absolutely fantastic.  A real treat.

Preparation Time             10  Mins

Cooking Time                 30  Mins

Elapsed Time                 40  Mins

Ingredients

For     2  portions

2 rashers          Bacon  - streaky, cut into thin strips

2 rashers          Bacon  - streaky, smoked, fatty

60 gms            Butter

1 brace            Grouse  - prepared and trussed

½                   Lemon  - juice of

                      Pepper  - freshly ground, black

                      Salt

½ glass           Whisky

To serve

                      Game chips

                      Watercress

Method

Melt half of the butter in a skillet and brown birds all over.  Then place them in a roasting pan and drizzle over half the remaining butter melted and lemon juice.  Season well.  Neatly stretch rashers over breasts.  Roast in a pre-heated oven at 200°C for 20 minutes.  

Meanwhile fry the bacon strips in the remaining butter until golden and crisp.  Drain on kitchen paper and keep warm. 

Remove roasting pan from the oven and ladle off excess fat.  Place over a medium heat and pour over the whisky warmed.  Tilt the pan to ignite.  When flames have subsided, arrange birds on a warmed platter.  Drizzle over juices from the pan and decorate with watercress, game chips and the fried bacon.

Wine recommendations

Conventional

          Claret

Interesting

          Châteauneuf-du-Pape

          Côte Rôtie

Special

          Château Latour

          Saint Émillion Grand Cru Classé

Adventurous

          Irouleguy