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Roast grouse with Calvados

Antony Worrall Thompson
Antony Worrall Thompson's simple but luxurious recipe for a traditional game-bird. Incredible!

Roast grouse with Calvados

Method

1. Preheat the oven to 200ºC/Gas 6. Season the grouse with salt and freshly ground black pepper. In a large frying pan heat 25g butter. Fry the grouse, skin side-down, until browned.

2. Turn the grouse over and place in a roasting tray. Roast for 6-8 minutes.
Meanwhile, heat a heavy-based, non-stick frying pan and fry the bacon until crispy. Set aside and keep warm.

3. In the same frying pan fry the bread in the bacon fat until golden-brown on both sides. Set aside and keep warm

4. In a separate frying pan heat the remaining butter. Fry the shallot and thyme over a medium heat until softened but not browned. Increase the heat to high, add the chicken liver and fry, stirring, for 2 minutes. Season with salt and freshly ground pepper. Layer the chicken liver mixture on top of the fried bread.

5. Add the Calvados, redcurrant jelly and chicken stock to the chicken liver pan. Cook briskly, stirring now and then, until the jelly has melted and the stock has reduced by half.

6. Place the chicken liver-topped bread on a serving plate. Top with the roast grouse. Pour the Calvados sauce over the grouse. Serve with crispy bacon on the side.

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Serves: 2

Prep: 15 min
Cook: 20 min

Ingredients
2 Grouse, spatchcocked
salt and fresh ground black pepper
55g unsalted Butter
4 rashers of streaky bacon
2 slices country style white bread
1 shallot, finely chopped
1 tsp thyme leaves
115g chicken livers, finely chopped
85ml Calvados
1 tbsp red currant jelly
300ml chicken stock