CookEat Recipe
Roast Grouse with Currant Jelly
Whole roast grouse with its strained pan gravy, watercress and currant jelly served separately.
Method
Steps
Step 1
Singe one fine, tender, fat raw whole Dusky grouse weighing two and a half pounds as supplied for cooking. Remove the head and feet, draw, wipe clean and truss. Rub the bird with a good half tablespoon salt.
Step 2
Preheat a conventional oven for hot roasting, at no less than 325°F. Put the bird in a small roasting pan, spread a very light tablespoon melted butter over it and pour one tablespoon hot water into the pan. Roast for ten minutes as a guide, basting occasionally with its own liquor.
Step 3
Open the oven, turn the pan, close the door and roast for a further ten minutes as a guide. Continue this roasting until a clean food thermometer in the thickest centres, away from bone, confirms the whole bird has reached at least 82°C.
Step 4
Untruss and place the cooked bird on a hot dish. Arrange a little watercress around it, strain the pan gravy over the bird and serve with two good tablespoons ready-to-eat redcurrant jelly separately.
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