Roast Grouse With Bread Sauce
|4 young grouse, cleaned
70g Trewithen Cornish Farm Dairy soft butter
4 small sprigs of thyme
4 rashers Cornish rindless streaky bacon or pancetta
300ml Chicken Stock
½ glass of Camel Valley or Polmassick red wine (preferably the one you will drink with the bird)
10g cold Trewithen Cornish Farm Dairy butter
Salt and freshly ground black pepper
1 bunch of watercress to serve
For the bread sauce:
1. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Season the cavity of each bird with salt and put a sprig of thyme and a small piece of butter inside. Rub the outside of the birds with the remaining butter. Season with salt and freshly ground black pepper, then lay a piece of streaky bacon over the breasts of each. Put the grouse into a large roasting tin and roast for 25-30 minutes, removing the bacon 10 minutes before the end of cooking so that the skin can brown.
2. Meanwhile for the bread sauce, melt the butter in a small pan, add the shallot and cloves and cook gently until the shallot is soft but not coloured. Add the milk and the breadcrumbs and leave to simmer for 10 minutes. Mash the bread a little to break it up, then stir in the cream and some salt and pepper. If you can find the cloves again, it’s a good idea to remove them, no one likes to bite on a clove.
3. Remove the grouse to a warm serving plate, cover with foil and leave them to rest in a warm place for at least 10 minutes. To make the gravy, heat the roasting tin, add the wine and bring it to the boil and let it reduce slightly. Then add the chicken stock and any juices that have run out of the grouse. Rub all the caramelised juices from the base of the tin with a wooden spoon and finally stir in the 10g cold butter to create a glossy, thick sauce. Pour through a seive into a serving jug.
4. Serve the grouse with the watercress inserted into the cavity, the bread sauce and gravy. Steamed and buttered summer greens and potatoes are a good simple accompaniment.