Spatchcock grouse with gooseberries

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.