• Koffmans 1
  • Roasted Grouse with bread sauce

    Serves 4

    Pre-heat the oven to 180˚C. Clean the grouse and set aside the liver, kidneys and heart. Tie the bird with a slice of lard on top of the breast. Seal sides of the bird in a hot ovenproof pan and turn the bird onto one side; place the pan in the pre-heated oven for 3 minutes. Turn the bird onto the other side, and cook for another 3 minutes.Turn the grouse on its back; cut the string, open the legs and cook for a further 2 minutes. Rest for 5 minutes, breast side down.

    Grouse Toast

    • 4 grouse livers
    • 4 grouse kidneys
    • 4 grouse hearts
    • 10g of finely chopped shallots
    • 1 small clove of garlic, minced
    • 2 sprigs of thyme – the leaves finely chopped
    • 3 pink peppercorns, crushed
    • Salt
    • 15ml brandy
    • 4 slices of buttered, white bread, crusts removed
    • Butter  

    Pre-heat the oven to 180˚C. Finely chop the livers, hearts and kidneys together. Mix in the shallots, garlic, thyme and season with the salt & crushed peppercorns. Add the brandy and mix well. Spread the mix onto the slices of bread and place on top of a baking tray with a knob of butter. Place in the oven and cook until the bottom of the bread is golden brown. Set aside

    Bread Sauce

    • 100g fresh breadcrumbs
    • 300ml whole milk
    • 1 clove
    • 1 bay leaf
    • 1 garlic clove, crushed
    • 20g of thinly sliced onions
    • Salt and Pepper

    Add all the ingredients into a saucepan except the breadcrumbs. On a low heat, infuse the milk until the onions are cooked. Pass through a fine sieve, discard the onions and herbs. Whisk in the breadcrumbs and season to taste. Serve immediately.

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