Spatchcock grouse with gooseberries
Not a combination you'd immediately think of, but this dish is a wonderful pairing with the tartness of the gooseberries bringing out the flavour of the game. Each grouse serves one person.
Grouse and gooseberries are a delicious combination
Ingredients
One prepared grouse
Fresh breadcrumbs, brown or white
Shallot or onion finely diced
Dried thyme
Cup of gooseberries washed
Runny honey
Goose/duck fat
Salt and pepper
Method
- Heat the oven to 220°C.
- The idea is to coat the grouse with a crisp fruit-based jacket that will keep the game moist as it cooks. To do this you will need to spatchcock the bird first (instructions below.
- Mix together a cupful of breadcrumbs, the diced onion or shallot and a tablespoon of dried thyme.
- Add the gooseberries and crush them into the mixture with a tablespoon of runny honey.
- Mix into a thick paste.
- Place the spatchcocked grouse on to a roasting pan and rub goose fat over the bird.
- Season with salt and pepper.
- Spread the gooseberry mixture over the entire flattened carcase.
- Place in a preheated oven at 220°C and cook for 30 minutes until slightly pink inside.
How to spatchcock grouse
- Cut down both sides of the back bone of the bird.
- Turn the bird over and slightly break the ribcage and flatten. This will allow the mixture to remain on the bird.
- Place a skewer through the legs to stop the bird curling up.
