The Glorious Twelfth means more grouse for the table. Here’s a tasty seasonal recipe from the British Game Alliance.
One-Pot Grouse with Chorizo & New Potatoes
Prep time: 20 minutes
Cook time: 1 hour 35 minutes
- 2x Whole Grouse
- Small knob Butter
- 1tbsp Olive Oil
- 2x ¼ Lemon
- 2x Bay leaves
- 2x Thyme sprig
- 300g Chorizo ring, thickly sliced
- 700g New potatoes, halved (or quartered if really large)
- 12 Garlic cloves, left whole and unpeeled
- Large splash Dry sherry
- 150ml Chicken stock
- Handful Parsley leaves, roughly chopped
- Large, flameproof casserole dish
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and season the grouse all over.
- In a large, flameproof casserole dish with a lid, heat the butter and some of the oil until sizzling, then spend a good 15 minutes browning the grouse well all over. Remove from the dish, and pop the lemon, 1 bay leaf and a sprig of thyme into each of the cavities. Set aside for later.
- Pour out the butter and replace it with the remaining oil, then return the dish to the heat. Sizzle the chorizo for 5 minutes, until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Season, and splash in the sherry. Allow it to bubble down a little, then pour in the stock.
- Cover the dish with the lid, then cook in the oven for 20 minutes.
- Season with herbs, then nestle the grouse, breast-side up, among the potatoes and chorizo. Return the lid to the dish, and cook in the oven for another 1 hour 15 minutes, or until the legs come away easily from the body.
- Leave the grouse to rest for 10 minutes, then scatter with parsley and serve straight from the dish. If you want to crisp up the skin, you can blast it quickly with a blow torch.