Roast grouse, game chips, bread sauce with juniper and blackberries

Juri Ravagli

Juri Ravagli

10th August 2017
Juri Ravagli

Roast grouse, game chips, bread sauce with juniper and blackberries

Grouse is a rich and delicious meat, so it's no wonder grouse recipes are so varied in style and flavour. Take a look at the following Roast grouse, game chips, bread sauce with juniper and blackberries as tried and tested by our professional chefs - Serves 2. Priced at £40


  • 2 young grouse wrapped with streaky bacon
  • A good pinch of cracked black pepper
  • 6 juniper berries crushed
  • 10 ripe blackberries
  • 10 ripe blackberries for the garnish
  • Salt, pepper
  • Knob of butter


Before cooking the grouse you have to burn the excess feathers with a blow torch and remove the insides and stuff it with the juniper berries.
Season the grouse inside and out with salt and pepper. Preheat the pan pot just big enough for the two birds, put a knob of butter in the hot pan, let it go brown. Place grouse in the pan on the leg side, seared and place in a hot oven for 190C.
After 5 minutes turn it on the other leg side and after 4 minutes turn it on its back, remove the bacon but keep it in the pan and roast for a further 4 to 6 minutes basting (put the melted fat over the meat so it does not get dry) several times.
The total cooking time is about 14 to 16 minutes depending on the size of the bird. It should be medium-rare to medium.
Remove from the pan together with the bacon but keep the pan with all the roasting juices to make the sauce.
Let it rest, put the breast down for about 10 to 20 minutes.
Serve with game chips, bread sauce with juniper & blackberries

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