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.
One prepared grouse
Fresh breadcrumbs, brown or white
Shallot or onion finely diced
Cup of gooseberries washed
Salt and pepper
- 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.