2Grouse is my favourite game bird – the glorious twelfth is a momentous occasion in Scotland and is a moment of celebration for all game lovers.
Grouse is best served simply – here the breast is pan fried and served with a simple bread sauce and fresh blackberries plundered from the neighbours tree!
I urge you to try grouse, it is remarkably tender with an incredible depth of flavour.
Grouse, Bread Sauce and Blackberries
For the Grouse: 8 Grouse Breasts (or 4 Grouse, Breasts Removed), 1tbsp Olive Oil, 25g Unsalted Butter, 1 Rosemary Sprig, Sea Salt, Cracked White Pepper, Large Handful Small Blackberries
For the Bread Sauce: 1 Small Onion, 6 Cloves, 350ml Semi-Skimmed Milk, 150g White Bread, 25g Unsalted Butter, Sea Salt, Cracked White Pepper
1) Make the bread sauce. Half the onion and stud with cloves. Place in a small saucepan with the milk and bring to the boil, simmer for 5 minutes and remove from the heat. Strain the liquid back into the saucepan. Add the butter and bread and leave to stand for 5 minutes. Blend with a hand blender until smooth. Season with sea salt and white pepper to taste. Set aside or keep warm until serving.
2) Season the grouse breasts with sea salt and white pepper. Place a large frying pan over a medium-high heat. Add the olive oil and fry the grouse breasts with the rosemary for 2-3 minutes each side. Add the butter just before the end of cooking and baste the breasts. Once cooked, allow to rest for 5-10 minutes.
3) Serve the grouse with the bread sauce and a handful of small fresh blackberries.