Roast Grouse with Bread Sauce and Game Chips

Roast Grouse with Bread Sauce and Game Chips

Serves 4

4 Grouse cleaned. (Ask your butcher for oven ready birds)
Chipolatas Sausage wrapped in bacon
Runner Beans
Game Chips
Bread Sauce
Crab apple jelly


  • Preheat the oven to 210°C.
  • Season the grouse well inside and out. In a hot frying pan add a little oil and brown the grouse on all sides, place in oven and roast for 12 minutes. (I like my grouse pink)
  • Once roasted remove from oven and allow resting for 10 minutes.
  • Serve the grouse with buttered runner beans, gravy and accompaniments.
  • Runner beans should be cooked in boiling water for 4 minutes then sliced, tossed in butter and seasoned.

Chipolatas Sausage (optional)

  • Wrap sausage in bacon and cook with grouse until golden brown

Bread Sauce

250mls Milk
Half onion studded with one clove
Bay leaf
100g white bread, crusts removed
Nutmeg to taste
Salt and pepper
1 tsp double cream


  • Simmer milk with onion, clove and bay leaf then strain over bread.
  • Stir until bread softens then add cream and season. Serve warm.

Game Chips

4 Potatoes
Vegetable oil for frying


  • Slice potato on the criss-cross mandolin then rinse under cold water for 5 minutes.
  • Pat dry and fry in oil at 160oC until golden brown and crisp.

Crab Apple Jelly

1.25kg crab apples
300g preserving sugar


  • Place apples in a pan with water just covering them, then simmer until soft.
  • Pour entire contents of the pan into a muslin bag and hang overnight to extract all juice.
  • Once all juice is extracted measure juice out. For every 300mls juice add 225g preserving sugar then reduce to right jelly consistency.
  • Check that the jelly is ready by spooning a little onto a cold plate and checking the set. (Do not over reduce or the jelly will set to hard.)