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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.
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
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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The Berkeley, Wilton Place, Knightsbridge, London SW1X 7RL, United Kingdom +44 (0)20 7235 6000
Maybourne Hotel Group
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