Roast Grouse with Bread Sauce

The story

Generations of cooks shaped Roast Grouse with Bread Sauce around a recognisable combination of technique and local ingredients. It belongs to the practical home, bakery, pub and dining-room traditions that developed across Britain, where seasonality and thrift shaped recognisable comfort food. Its reputation rests on roast game bird with bread sauce, gravy and seasonal British accompaniments. The dish is immediately recognisable when the key ingredient and finishing texture are handled correctly. Roast Grouse with Bread Sauce connects the plate to a wider social setting, whether informal, festive or regional. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main ingredients
• 4 piece grouseoven-ready
• 80 g buttersoftened
• 8 piece baconrashers
• 500 ml chicken stock
• 200 ml red wine
• 120 g breadcrumbsfresh
• 500 ml whole milk
• 100 g onionhalved
• 4 piece cloves

Method

1. Step 1

   Take grouse from the fridge 30 minutes before cooking. Heat oven to 220°C conventional or 200°C fan.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Season inside and out, rub with butter and lay bacon over the breasts. Roast 16–20 minutes for pink meat, or until the breast is about 60–63°C.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Rest the birds breast-side down for 12 minutes. Deglaze the roasting pan with wine, reduce by half, add stock and reduce to a light gravy.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   For bread sauce, infuse milk with onion and cloves at a bare simmer for 15 minutes. Strain, add breadcrumbs and cook 8 minutes until spoonable.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Carve carefully, checking for shot, and serve with hot gravy and bread sauce.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.